TLC Cooking "Gazpacho"

Gazpacho

Gazpacho

YIELD Makes 2 servings
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INGREDIENTS

6	large, very ripe tomatoes (about 3 pounds), divided
1‑1/2	cups tomato juice
1	small clove garlic
2	tablespoons fresh lime juice
2	tablespoons olive oil
1	tablespoon white wine vinegar
1	teaspoon sugar
1/2	to 1 teaspoon salt
1/2	teaspoon dried oregano leaves, crushed
6	green onions, cut into thin slices
1/4	cup finely chopped celery
1/4	cup finely chopped, seeded, unpared cucumber
1	or 2 fresh jalapeño peppers,* seeded, minced
Garlic Croutons (recipe) or packaged croutons
1	cup diced avocado
1	red or green bell pepper, seeded, chopped
2	tablespoons cilantro
Lime wedges (optional)
Sour Cream (optional)

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Seed and finely chop 1 tomato; set aside.
Coarsely chop remaining 5 tomatoes; process half of tomatoes, 3/4 cup tomato juice and garlic in blender until smooth. Press through sieve into large bowl; discard seeds. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
Whisk lime juice, oil, vinegar, sugar, salt and oregano into tomato mixture. Stir in finely chopped tomato, onions, celery, cucumber and jalapeños. Cover; refrigerate at least 4 hours or up to 24 hours to develop flavors.
Prepare Garlic Croutons.
Stir soup; ladle into chilled bowls. Add croutons, avocado, bell pepper, cilantro, lime wedges and sour cream to taste.

This recipe appears in: Soups

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