Mexican Gazpacho

Prep Time: 45 min(s)
Serves: 8
Difficulty: Intermediate
Ethnicity: Mexican
Tools:
colander
cutting board
immersion blender (stick/wand)
large chef's knife
large mixing bowl
measuring cups
measuring spoons
peeler
small mixing bowl
tongs

Try adding chipotles in adobo also!
Ingredients:
1 red bell pepper - roasted, peeled, seeded and roughly chopped (Learn How)
1 poblano pepper - roasted, peeled, seeded and roughly chopped (Learn How)
1/2 cup(s) red wine vinegar
1 jalapeno pepper - chopped
1/2 cup(s) onion (red) - peeled and coarsely chopped
3 garlic cloves - peeled and minced (Learn How)
8 large whole tomatoes - (vine ripe) chopped
1 cucumber (English) - peeled and chopped (Learn How)
1 cup(s) tomato juice
1 teaspoon(s) Tabasco
1/2 cup(s) olive oil
1 pinch salt and pepper - to taste
2 tablespoon(s) lime juice
1 avocado - small diced (Learn How)
6 basil - leaves torn into small pieces
6 sprigs of cilantro - leaves torn

Steps:

-Roast the 2 peppers, peel, seed, and roughly chop them.

-Place into a large bowl with the vinegar and jalapeno.

-As you prepare the vegetables, add them to the bowl and keep tossing in the vinegar.

-Add the tomato juice and the Tabasco.

-Use and immersion blender (or regular blender) to blend all of the ingredients to the consistency you desire.

-While you are blending, slowly drizzle in the olive oil to stabilize the soup and keep it from separating.

-Season to taste, and chill.

-For the garnish, toss the small diced avocado with the lime juice and the herbs.

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