Gazpacho

Recipe from CarlsbadCRAVINGS

Better recipe here - Gimme Some Oven, do the edit :-)

Ingredients

Soup

  • 1 cup long-grain white rice, uncooked divided
  • 2 tablespoons olive oil
  • 1/2 small yellow onion, chopped
  • 1 jalapeno pepper, minced
  • 2 medium carrots sliced 1/2-inch thick
  • 2 stalks celery sliced 1/2-inch thick
  • 2 small Yukon gold potatoes chopped into 1-inch chunks
  • 4 garlic cloves minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 tsp EACH dried oregano, ground coriander
  • 1/2 tsp EACH smoked paprika, salt, pepper
  • 2 15 oz. cans fire roasted tomatoes with juices
  • 1 4 oz. can mild diced green chiles
  • 8 cups low sodium beef broth
  • 1 chayote, peeled, cored chopped into 1/2” cubes (may sub ½ zucchini)

Meatballs

  • 8 oz. lean ground beef
  • 8 oz. ground pork may sub lean ground beef
  • Rice from Soup list above
  • 1/2 small yellow onion minced
  • 1 large egg
  • 3 garlic cloves minced
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried
  • 1 1/2 teaspoons minced fresh oregano OR ½ teaspoon dried
  • 1/2 tsp EACH chili powder, ground cumin, salt, pepper

Toppings

  • Avocados
  • Tomatoes
  • cilantro
  • sour cream
  • lime juice
  • hot sauce

Instructions

  1. Bring 4 cups water to a boil in a Dutch oven. Add rice and ½ teaspoon salt and cook, stirring occasionally for 6 minutes. Take this time to chop your veggies for the soup. Drain rice and rinse thoroughly in cold water (we are parboiling the rice; it will not be completely tender). Set aside.
  2. Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add onions and jalapenos and cook 3 minutes. Add carrots, celery, potatoes and all seasonings. Cook for an additional 3 minutes. Add garlic and sauté 30 seconds. Add tomatoes, green chiles and broth.
  3. Cover pot and bring to a boil. Once boiling, reduce heat to a low simmer and cook, uncovered, for 20-25 minutes while you make the meatballs.
  4. Meatballs: Add egg to a large bowl and whisk. Add 1 cup parboiled rice and all remaining meatball ingredients and mix well. Shape 1 tablespoon-size meatballs and place on a parchment-lined baking sheet; about 40-45 meatballs.
  5. Add meatballs, remaining parboiled rice, and chopped chayote to the soup. Add 1-2 cups water if desired for a less chunky soup. Bring to a boil then reduce to a gentle simmer for an additional 12-15 minutes or until meatballs are cooked through and rice is tender – don’t stir meatballs for at least 5 minutes or they’ll break apart.

Ladle into bowls and top with desired toppings