Gazpacho the Editors of Publications International, Ltd.
Makes 2 servings
|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|
|1/2||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 or packaged croutons|
|1||cup diced avocado|
|1||red or green bell pepper, seeded, chopped|
|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.
- 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.
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