Rating: 3.63 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
  • 8 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
30 mins
chill:
30 mins to 360 mins
Servings:
8
Yield:
7 cups
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Quinoa-Nectarine Gazpacho with Crispy Spiced Tortilla Strips

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a colander rinse quinoa well; drain. In a small saucepan bring water and salt to boiling. Stir in quinoa. Reduce heat. Cover and simmer about 15 minutes or until tender. Drain and discard any excess water; set quinoa aside to cool.

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

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

*Tip:

If desired, peel cucumber before chopping.

**Tip:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Quinoa-Nectarine Gazpacho with Crispy Spiced Tortilla Strips)

168 calories; total fat 5g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 2g; sodium 241mg; potassium 310mg; carbohydrates 29g; fiber 4g; sugar 13g; protein 3g; vitamin a 389IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 36mcg; calcium 40mg; iron 2mg.

Crispy-Spice Tortilla Strips

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a small bowl combine oil, chili powder, and cinnamon. Brush oil mixture evenly over tortillas. Sprinkle with salt to taste. 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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Reviews

8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1