Fresh Tomato Gazpacho
|Very ripe tomatoes||3 Pound, pounded (1350 Grams, 6 Large Pieces)|
|Tomato juice||375 Milliliter (1 1/2 Cups)|
|Garlic||1 Clove (5 gm)|
|Fresh lime juice||30 Milliliter (2 Tablespoons)|
|Olive oil||30 Milliliter (2 Tablespoons)|
|White wine vinegar||15 Milliliter (1 Tablespoon)|
|Salt||7 Milliliter (1 To 1 1/2 Teaspoons)|
|Sugar||5 Milliliter (1 Teaspoon)|
|Dried oregano||2 Milliliter (1/2 Teaspoon)|
|Green onions||6 , thinly sliced|
|Finely chopped celery||60 Milliliter (1/4 Cup)|
|Chopped seeded unpared cucumber||60 Milliliter (1/4 Cup)|
|Jalapeno chilies||1 , seeded, minced|
|Diced avocado||250 Milliliter (1 Cup)|
|Bell pepper||1 , seeded, chopped (Red Or Green)|
|Fresh coriander leaves||30 Milliliter (2 Tablespoons)|
|Mexican cream/Sour cream||1⁄2 Cup (8 tbs)|
1. Seed and finely chop 1 tomato; reserve.
2. Coarsely chop remaining 5 tomatoes. Combine 1/2 of these tomatoes, 3/4 cup (180 mL) tomato juice and the garlic in blender container; process until smooth. Press through sieve into large bowl; discard seeds. Repeat with remaining coarsely chopped tomatoes and 3/4 cup (180 mL) tomato juice.
3. Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, the green onions, celery, cucumber and chilies. Refrigerate soup, covered, at least 4 or up to 24 hours to blend flavors.
4. Prepare Garlic Croutons.
5. Stir soup well; ladle into chilled bowls. Pass Garlic Croutons and Cheese to be added according to individual taste.