Soups: Macho Gazpacho
Source of Recipe
Rachael Ray
List of Ingredients
2 (32-ounce) cans diced tomatoes in puree
1/4 cup cayenne pepper sauce (for mild heat use 2 tablespoons)
1/2 European seedless cucumber ; cut into chunks
1 small red onion cut into chunks
2 jalapenos or serranos ; seeded and coarsely chopped
2 ribs celery from the heart of the bunch, chunked
Handful fresh cilantro leaves
1 lemon or lime juiced
Coarse salt and black pepper
Lemon or lime wedgesRecipe
Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.
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