Title: Souhwestern Gazpacho
Categories: Entree Summer Soup Southwest
Yield: 8 Servings

6	md	Tomatoes -- peeled and
		Seeded
2	md	White onions
5	c	Tomato juice
2	md	Red bell peppers -- seeded
2	md	Green bell peppers --
		Seeded
2	sm	Cucumbers -- peeled and
		Seeded
1		Poblano peppers -- seeded
		And deveined
1/4	c	Balsamic vinegar
1/2	c	Olive oil
1	tb	Minced garlic
1	ts	Salt
1	ts	Pepper
1/2	ts	Cayenne pepper
		Chopped cilantro -- for
		Garnish
		Sour cream -- for garnish

Puree the tomatoes and one of the onions in a food processor or blender until smooth. adding some of the tomato juice to liquefy. Dice the peppers, cucumbers, chile and remaining onion and stir them into the puree.

Whisk the vinegar, oil and garlic together in another bowl. Stir in the diced vegetables and the tomato puree. Add the balance of tomato juice, making sure the ingredients are well blended. Whisk in the seasonings, adjusting to taste.

Chill and serve in soup bowls, garnished with chopped cilantro and a dollop of sour cream.

VARIATION: Recently at the restaurant we have begun to present this dish in a more dramtic way. Instead of mixing in the diced vegetables into the tomato puree, layer a small portion of each in a juice glass, then unmold it into the center of a deep plate or shallow soup bowl. Combine the remaining ingredients and spoon them around the vegetable "towers".

Recipe By : Cafe Terra Cotta Cookbook/Nordin

From: Adamsfmle@aol.Com Date: Mon, 12 Aug 1996 23:13:49 -0400

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