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Finally a cold soup my husband likes. REC: Mexican Gazpacho

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Joined: Dec 9, 2005


Posted to Thread #11505 at 1:56 pm on Jul 27, 2008

this really isn't a recipe as I cheated and used a purchased (from the Enchilada Lady at the Farmer's Market, which is excellent)salsa. This is what I did.
I mixed a hot salsa and a medium salsa together (one was my own homemade salsa with lots of cilantro and garlic in it). Chilled in the freezer so it was really cold. Ladled it into pasta/soup bowls, and garnished it with a salad of chopped English cukes, red bell pepper, Anaheim green chiles, two chopped avocadoes, a little red onion and cilantro, probably about 2/3 cup veggie mixture, for each bowl. Dolloped a bit of sour cream on top of the salad, and served. It looked beautiful, tasted fantastic and was very easy to make.

Sometimes you just need to look reality in the eye, and deny it. –Garrison Keillor

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