Mole Verde meets Gazpacho, this raw, cold soup is bright, complex and refreshing. Fire up your blender and experiment with your favorite ingredients. The essentials of traditional Andalusian Gazpacho are tomato, garlic, bread and olive oil.
Requires a Blender
Ingredients (4 bowls)
4 Ripened Tomatoes - Medium (optional, sub 1 tsp of tomato paste for a tomato)
Optional (2 Roasted Tomatillos)
1 Large Cucumber (peeled)
1/4 cup sesame seeds
1/2 cup Bread (Italian/French)
1/2 cup Olive oil
2 Tbsp Sherry Vinegar
2 Garlic Cloves
1 Poblano Pepper
1 Tbsp Cumin
1 Tbsp Ancho Chile Powder (Sub with sweet paprika)
1 Tsp Mexican Oregano (do not use mediterranean oregano)
Optional Mole Ingredients- (Toasted Pumpkin Seeds, Shaved Chocolate, Almonds)
Optional - Want more smoke? add smoked paprika
Salt
Steps
Toast the 1/4 cup raw sesame seeds in a skillet (without oil) for 2-5 minutes, constantly stirring to avoid burning the seeds. Allow to cool for 5 minutes
Remove the crusts from the breads
In a blender, pulse the bread and sesame seeds (optional - pumpkin seeds and almonds)
Add olive oil, Garlic and blend until relatively pureed.
Add Poblano Pepper, Tomatoes and Cucumber and spices (Salt, Oregano, Ancho Chile Powder, and blend
Add Vinegar slowly, blend, and taste to your preference.
Serve chilled, top with olive oil, more dried Mexican oregano and chile powder)
Optional: Add shaved chocolate
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