Frontera Salsa Gazpacho | Print |
(12 votes, average 4.08 out of 5)




Makes about 3 quarts, enough for 6 to 8 main-course servings

  • 5 pounds ripe red tomatoes (16 to 20 medium-sized plum or 12 medium-small round)
  • 2 seedless cucumbers, peeled
  • 1/2 cup chopped fresh cilantro
  • 1 bottle (16 ounces) Frontera Habanero Salsa
  • 1/2 cup Negra Modelo beer
  • 2 cups torn (½-inch inch pieces) white bread
  • ¼ cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Salt to taste, about 1 tablespoon plus 2 teaspoons
  • 1 ½ cups home-style croutons
  1. Chop enough of the tomatoes into a ¼-inch dice to a generous 1 ½ cups. Chop enough of the cucumber into ¼-inch dice to yield a generous 1 cup. Stir in the cilantro. Cover and refrigerate for garnish.
  2. Roughly chop the remaining tomatoes and cucumber. Mix with the Frontera Salsa, Negra Modelo, torn bread, olive oil and vinegar. In a blender, puree the mixture in 2 batches until smooth. Transfer to a large bowl. Stir in just enough water to give the soup the consistency of a light cream soup, about ½ to 1 cup. Taste and season with salt. Chill thoroughly.
  3. Set out the tomato-cucumber garnish mixture and croutons. Ladle the soup into chilled soup bowls.  Pass the garnishes.

NOTES: This soup can be made ahead and even tastes better when allowed to sit overnight.  If serving as an appetizer, this recipe can be easily halved to serve 6 as an appetizer course.