Mexican Style Gazpacho
|Peeled diced plum tomatoes||1 1⁄2 Cup (24 tbs), seeded|
|Pared seeded diced cucumber||1⁄2 Cup (8 tbs)|
|Diced red onion||1⁄2 Cup (8 tbs)|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Chopped fresh cilantro||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Mixed vegetable juice||2 Cup (32 tbs) (Spicy)|
|Chopped cucumber||2 Tablespoon (To Garnish)|
|Chopped red onion||2 Tablespoon (To Garnish)|
|Chopped bell pepper||2 Tablespoon (To Garnish)|
1. In food processor, combine tomatoes, cucumber, onion, bell pepper, garlic, cilantro and vinegar; pulse briefly, just until vegetables are chunky. Pour into large bowl; stir in vegetable juice. Cover and refrigerate until well chilled.
2. Just before serving, cook pasta following label directions; drain. Ladle soup evenly into 4 chilled soup bowls; top evenly with hot pasta. Garnish with chopped vegetables.