Caldos (Soups)

Gazpacho (Chilled Vegetable Soup)

Yield: 10-12 servings                   Chilling Time: 1 hour

1 cup tomato juice                      4 large tomatoes, peeled
2 tablespoons wine vinegar                and finely chopped
3 tablespoons olive oil                 1 large cucumber, finely
1/4 teaspoon garlic salt                   chopped
1/2 teaspoon salt                       2-3 tablespoons finely
1 medium onion, finely chopped            chopped green chile*
Black pepper

1. Combine all ingredients in a medium-sized mixing bowl. 
2. Chill at least 1 hour before serving.
3. To serve, pour into small lettuce-lined bowls.

* Varied amounts may be used.

Caldillo (Northern New Mexico-style Soup)

Yield: 4 servings                    Cooking Time: Approximately
                                       35 minutes
1 pound lean ground beef             1 teaspoon salt
2 cups diced potatoes                1/4 teaspoon celery salt
1/2 cup finely chopped onions        !/2 teaspoon pepper
4 cups water                         1/4 cup chopped green chile*

1. Fry beef in a medium-sized saucepan at medium heat until browned.
   Add potatoes and continure to fry until potatoes are golden brown.
2. Add onions, water, seasonings, and chile.
3. Cover and simmer at low heat until potatoes are tender. Serve
* Varied amounts may be used.

Caldo de Chile Nuevo Mexicano (New Mexico Chile Soup)

Yield: 4 servings                    1/2 teaspoon onion salt
1/2 cup chopped green chile*         1/2 teaspoon garlic salt
1/2 cup sharp cheddar cheese         1 1/2 teaspoon salt
1. Combine all ingredients in a blender container and process at
   high speed until pureed.
2. Pour ingredients into a large saucepan and heat at medium heat,
   stirring canstantly until mixture is steaming hot and cheese is
   melted. Serve hot.
* Varied amounts may be used.

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© 1994 Public Service Company of New Mexico.

Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.

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Last modified on October 9, 1995.