Recipe: Southwestern Gazpacho

Southwestern Gazpacho
Source: Contemporary Southwest, The Cafe Terra Cotta Cookbook, by Donna Nordin
Servings: 8

6 medium tomatoes -- peeled and seeded
2 medium white onions
5 cups tomato juice
2 medium red bell peppers -- seeded
2 medium green bell peppers -- seeded
2 small cucumbers -- peeled and seeded
1 poblano chile -- seeded and deveined
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Coarsely 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 the 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.

Note: Try adding some yellow bell pepper when available for extra color.

Variation: Recently at the restaurant we have begun to present this dish in a more dramatic way. Instead of mixing in the diced vegetables into the tomato puree in step 1, layer a small portion of each in a juice glass, then unmold it into the center of a deep plate or a shallow soup bowl. Combine the remaining ingredients and spoon them around the vegetable "towers."

Gazpacho is a hot weather favorite, and given Tucson and Scottsdale temperatures that means nearly year round. The addition of a chopped poblano and cilantro gives this classic dish a southwestern flavor. For additional kick add a jigger of beer to each bowl before serving.