Santa Fe Gazpacho

I call this cold meal-in-one soup Santa Fe Gazpacho because it brims with the flavors of the Southwest and calls for corn tortillas instead of white bread. To mellow the onion and bell peppers, I roast them. If you're pressed for time or red-ripe tomatoes aren't available, substitute 3 (10-ounce) cans diced tomatoes and green chiles and omit the jalapeños. Prep: 35 minutes; Cook: 20 minutes; Chill: 2 hours.

Yield: Makes 6 servings
Recipe from MyRecipes

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  • 1 red onion, cut into 6 wedges
  • 1 green bell pepper, seeded and cut lengthwise into 2-inch strips
  • 1 red bell pepper, seeded and cut lengthwise into 2-inch strips
  • 1 1/2 pounds plum tomatoes, quartered lengthwise, cored, and seeded (about 8 medium)
  • 1 large garlic clove
  • 3 to 4 jalapeño peppers, quartered lengthwise, cored, seeded, and pith removed
  • 4 tomatillos, husked, quartered lengthwise, cored, seeded, and pith removed
  • 2 cups frozen whole kernel corn
  • 3 cups tomato juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup loosely packed coarsely chopped fresh cilantro
  • Garnish: Toasted Tortilla Strips


  1. 1. Preheat oven to 400°. Spread first 3 ingredients on a baking sheet, and roast on middle oven shelf 20 to 25 minutes or until light brown. Remove from oven, and let cool.
  2. 2. Halve tomato quarters crosswise, and pulse in a food processor in 2 batches until coarsely chopped. Transfer to a large nonreactive bowl.
  3. 3. Pulse garlic in food processor until finely minced, scraping bowl as needed. Add jalapeño, and pulse until finely chopped. Add tomatillo, and pulse until finely chopped; add mixture to tomato.
  4. 4. Chop roasted onion and bell peppers. If bell pepper skins are loose, remove before chopping. Add to tomato mixture. Stir in corn and next 4 ingredients, cover, and chill at least 2 hours.
  5. 5. Stir in cilantro, ladle into well-chilled large soup bowls, and garnish, if desired.
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