CHILLED GAZPACHO
Serves: 2
Time: 10 min
INGREDIENTS
- 1 jar La Mexicana mild, medium or hot salsa
- 1 small cucumber, diced
- 1 tsp white truffle oil
- 2 tbsp sour cream
- 1 sprig cilantro
DIRECTIONS
- Puree half of cold salsa in blender until smooth
- Add diced cucumber and pulse 1 second
- Pour into a chilled bowl with remainder of cold salsa
- Top with a dollop of sour cream in the center
- Drizzle with truffle oil and garnish with cilantro sprig
We’ll be enjoying Mango Peach Salsa fish tacos all summer
1/4 cup vegetable oil
2 tablespoons chopped fresh cilantro, plus more for serving
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chile powder
1/4 teaspoon cayenne pepper
Juice of 2 limes, plus wedges for serving
1 ½ pounds skinless grouper or other white fish
1 orange bell pepper
Eight 10-inch flour tortillas
Hot sauce and sour cream for serving
La Mexicana Mango Peach Salsa
#FishTacos #Salsa #SummerRecipes
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