Ingredients

The Soup

• 2 pounds ripe tomatoes
• ½ cup tomato juice
• 1 cucumber (seeded and peeled)
• 1 green bell pepper (seeded and de-ribbed)
• 4 cloves of fresh garlic
• 1 small white onion
• 2 corn tortilla (soaked in water and softened) or a cup of soaked corn chips
• 1 tablespoon Spanish Jerez vinegar or rice wine vinegar
• 1 tablespoon lime juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder or 1 tablespoon ancho chili paste
• Salt and black pepper to taste

The Toppings

• 2 thinly sliced avocadoes
• 1 cored and seeded thinly sliced jalapeno
• 3 green onions thinly sliced
• 4 tablespoons chopped cilantro

Optional toppings

• Sour cream
• Poached shrimp

Process

Add all ingredients in a food processor and blend to a smooth consistency. Adjust seasoning and acidity to taste (e.g. if the tomatoes are too sweet adjust vinegar and or lime juice). Refrigerate the soup in a covered bowl.

Cover with the toppings. Alternately, serve in individual bowls and garnish with desired toppings.