Mexican-style gazpacho with spicy cucumber sorbet (Gazpacho Mexicano con nieve de pepino y serrano) from The ¡Salpicon! Cookbook: Contemporary Mexican Cuisine by Priscila Satkoff and Vincent Satkoff

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Notes about this recipe

  • chawkins on August 31, 2016

    I did not make the cucumber sorbet. I weighed the ingredients (tomato and cucumber, not the poblano), and yet mine turned out brownish, not bright red like hers. Tasted okay though, I like the smokiness added by the roasted poblano. Also very simple, no bread nor vinegar involved.

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