Gazpacho (cold Vegetable Soup)

1 quart whole tomatoes (28 oz can)
1 cup Salsa (any favorite prepared salsa will do)
1/2 cup Green pepper (rough chopped)
1/2 cup Cucumber (rough chopped)
1/2 cup Croutons
1/4 cup onion (rough chopped)
2 tablespoons Red wine vinegar
2 tablespoons Olive oil (or vegetable oil)
2 cloves Garlic (rough chop)
1 Jalapeno peppers (-fresh- rough chopped- remove seeds and ribs for less heat)
1/4 cup Margarita cooler (or juice from 1 to 2 limes)
1 1/2 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon Pepper, black (ground)
1/2 cup Green pepper (finely chopped- a reserve for serving)
1/2 cup Cucumber (finely chopped- a reserve for serving)
1/4 cup onion (finely chopped- a reserve for serving)
1/2 cup Croutons (finely chopped- a reserve for serving)

Place all ingredients not reserved for serving into the blender (tomatoes, salsa, roughly chopped peppers, cucumber and onion, croutons, vinegar, olive oil, garlic, jalapeno pepper, Margarita cooler or lime juice, cumin, salt, and pepper). Cover and blend on medium until smooth. Cover and refrigerate for at least 1 hour (longer is better). Serve with remaining ingredients as accompaniments.

– If your blender is not large enough to do in one batch, roughly split the ingredients into 2 batches to blend. Then stir together into one batch.

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