Gazpacho (cold Vegetable Soup)

6 Servings
Tomatoes
Mexican
Vegetarian Meatless Summer No Cook Vegetables Soup Sauces Appetizers Tomatoes Mexican

1 quart atoes 1- 28 oz can whole tomatoes
1 cup Salsa - any favorite prepared salsa will do
1/2 cup Green per rough chopped
1/2 cup umber rough chopped
1/2 cup utons
1/4 cup on rough chopped
2 tablespoons wine vinegar
2 tablespoons Olive oil or etable oil
2 cloves lic rough chop
1 ea apeno peppers -fresh- rough chopped- remove seeds and ribs for less heat
1/4 cup Margarita ler or juice from 1 to 2 limes
1 1/2 tablespoon Ground in
1/2 teaspoon t
1/2 teaspoon per, black ground
1/2 cup Green per finely chopped- reserve for serving
1/2 cup umber finely chopped- reserve for serving
1/4 cup on finely chopped- reserve for serving
1/2 cup utons finely chopped- reserve for serving

Place all ingredients not reserved for serving into the blender (tomatoes, salsa, rough 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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