Tomato-Chipotle Gazpacho
3 ripe large red tomatoes (you can use other colors if you want. I just prefer red).
2 red bell peppers cut in large chunks, seeds and stem removed
2 cucumbers cut in large chunks
1 small sweet onion like Vidalia or Walla Walla
4 cloves of garlic minced (or 4 tsp of jar garlic will do)
1 tsp of salt
1 tsp of black pepper
1 chipotle pepper in adobo sauce (if you add more heed my warning above. Three is too many for all the but the most sturdy of eaters).
5 cups of tomato juice
Put the tomatoes in your food processor and pulse approx 10 times until finely chopped. Don’t whiz it until you have mush. You want some chunks. Put this chopped mixture in a large bowl
Then put the peppers and the cucumbers in the processor and do the same thing. Add to large bowl with tomatoes.
Then add the onion, garlic, salt, pepper and chipotle pepper and chop that mixture until fine dice. Add this to the large bowl and add the tomato juice. Thoroughly stir. Take your bowl and put in a refrigerator for 3 hours or more to fully chill the gazpacho.
Serve in bowls with your choice of garnishes (i.e. chopped avocado, chopped cucumber or other). Or serve as suggested above with fresh cooked shrimp for a gazpacho shrimp cocktail appetizer.
Serves 8 to 10