Gazpacho
This chilled
soup is perfect for a hot day and hungry appetites
2 4-ounce cans  Chopped Green Chile
2 large tomatoes, chopped
1 large green pepper, chopped
1 large cucumber, peeled
2 stalks of celery, chopped
1 large onion, diced
1 whole jalapeño, de-veined, stemmed, seeds removed, chopped
6 cups tomato juice
5 tablespoons red wine vinegar
4 tablespoons olive oil
1 tomato, chopped
1 small onion, chopped
1 avocado, peeled, seed removed and quartered
2 flour tortillas, cut into strips
Puree the large tomatoes, green bell pepper, cucumber, celery, large onion and
jalapeño in a food processor.
Pour the pureed ingredients into a large non-reactive bowl and add the tomato
juice, red wine vinegar, and
olive oil. Whisk in the Green Chile, tomato and onion.
Chill the gazpacho overnight. To serve, place in chilled bowls and top with
avocado and tortilla strips.
Serves 4
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