Santa Fe Gazpacho

Ingredients: 

• 1 large cucumber, peeled, seeded, coarsely chopped
• 1 (14-ounce) can reduced-sodium chicken or vegetable broth
• 2 tomatoes, cut into quarters
• 1 (7-ounce) jar roasted red bell peppers, drained
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons minced canned chipotle chiles
• Salt and pepper to taste
• 2 large green onions, finely chopped
• 1/2 avocado, finely chopped
• 1/2 cup finely chopped jicama
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped plum tomatoes            

Directions:

1. Combine half the cucumber, 1/2 cup of the broth, 2 tomatoes, roasted red bell peppers, cilantro, lime juice and chipotle chiles in a blender.  Process until pureed.  Pour into a bowl.  Stir in the remaining broth.  Season with salt and pepper.  Chill, covered, for 2 hours or longer. 
2.  Combine one heaping teaspoon each of the green onions, avocado, jicama, green bell pepper and plum tomatoes in a bowl and mix gently.  Set aside for garnish.  Stir the remaining green onions, remaining avocado, remaining jicama, remaining green bell pepper, remaining plum tomatoes, and remaining cucumber into the soup.  Ladle into chilled soup bowls.  Top each serving with some of the garnish.

 

Yield: 4 servings