Southwest Gazpacho


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


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.