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Kiwi and Green Chile Gazpacho

Kiwi and Green Chile Gazpacho

A refreshing and vibrant gazpacho made with ripe kiwis and a hint of green chile heat, perfect for hot summer days.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Appetizer, Soup
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 Ripe kiwis, peeled and chopped
  • 1 Medium cucumber, peeled and diced
  • 1 Green bell pepper, seeded and chopped
  • 1 Small jalapeño pepper, seeded and finely chopped Adjust based on spice preference
  • 1 Small red onion, finely chopped
  • 2 Cloves garlic, minced
  • 2 cups Chilled vegetable broth
  • 2 tablespoons Olive oil
  • 2 tablespoons Lime juice
  • Salt and pepper to taste
  • Fresh cilantro or mint leaves for garnish

Equipment

  • Blender
  • Bowl or Pitcher

Method
 

Instructions
  1. In a blender, combine the peeled and chopped kiwis, diced cucumber, chopped green bell pepper, jalapeño pepper, red onion, and minced garlic.
  2. Add the chilled vegetable broth, olive oil, and lime juice to the blender.
  3. Blend the mixture until smooth. If you prefer a chunkier texture, pulse a few times to achieve your desired consistency.
  4. Taste and season with salt and pepper as needed.
  5. Transfer the gazpacho to a bowl or pitcher and refrigerate for at least 1 hour to allow the flavors to meld.
  6. Before serving, stir the gazpacho and adjust seasoning if necessary.
  7. Serve chilled, garnished with fresh cilantro or mint leaves.

Notes

For a spicier gazpacho, add more jalapeño. You can also substitute lime juice with lemon juice for a different flavor profile.