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Quinoa-nectarine gazpacho with crispy-spice tortilla strips recipe

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Ingredients

Adjust Servings:
⅓cup Quinoa
⅔ cup Water
¼ teaspoon Salt
3 cups coarsely chopped Nectarines or peeled peaches (about 4 medium)
1 small ripe Avocado , halved, seeded, peeled, and chopped
½ cup coarsely chopped Cucumber
¼ cup Lime Juice
2 tablespoons chopped Red Onion or green onion
2 tablespoons snipped fresh Mint and/or cilantro
1 fresh Jalapeno Pepper , seeded and finely chopped
1 (12-ounce) bottle Ginger Beer
1 cup Pineapple Juice
Mexican Cream or sour cream (optional)
1recipe Crispy-Spice Tortilla Strips

Nutritional information

1
Serving Size
168 kcals
Calories
5 g
Fat
0 mg
Cholesterol
241 mg
Sodium
29 g
Carbohydrates
4 g
Fiber
3 g
Protein

Quinoa-nectarine gazpacho with crispy-spice tortilla strips recipe

  • 30 minutes
  • Serves 8
  • Medium

Ingredients

Directions

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This cold soup is an amazing blend of textures and flavors. It is sweet from the nectarines, a little bit spicy from the jalapeño, creamy from the avocado, and crunchy from crisp cucumbers. It makes a very light and fresh first course for a summer barbecue.

Steps

1
Done

In a colander rinse quinoa well; drain. In a small saucepan bring the water and salt to boiling. Stir in quinoa. Reduce heat. Simmer, covered, about 15 minutes or until tender. Drain and discard any excess water; set quinoa aside to cool.

2
Done

Place nectarines in a large bowl. If desired, mash some of the pieces slightly with a potato masher. Gently stir in cooled quinoa, avocado, cucumber, lime juice, onion, mint and/or cilantro, and jalapeño. Cover and chill for 30 minutes to 6 hours.

3
Done

To serve, stir ginger beer and pineapple juice into nectarine mixture. Ladle into bowls. If desired, top with crema. Garnish with Crispy-Spice Tortilla Strips.

4
Done

Crispy-Spice Tortilla Strips

Preheat oven to 350°F. In a small bowl combine 1 tablespoon vegetable oil, ½ teaspoon chili powder, and ¼ teaspoon ground cinnamon. Brush three 7- to 8-inch flour tortillas with the oil mixture. Sprinkle tortillas with salt. Roll up each tortilla and slice crosswise into long thin strips. If desired, cut strips in half. Spread strips on a baking sheet. Bake about 12 to 15 minutes or until golden. Cool on a wire rack. Use immediately or store in a covered container at room temperature for up to 3 days.

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