Macho Gazpacho
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 can diced tomatoes in puree (32 oz ea)
1/4 cup cayenne pepper sauce (for mild heat use 2 tbs)
1/2 European seedless cucumber, cut into chunks
1 small red onion cut into chunks
2 jalapenos or serranos seeded, and coarsely chopped
2 celery ribs from the heart of the bunch, chunked
A handful fresh cilantro leaves
1 lemon or lime, juiced
Coarse salt to taste
Freshly-ground black pepper to taste
Lemon or lime wedges, for garnish

Preparation

1 Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve.

About


Serve in chilled glasses with wedges of lime or lemon for garnish.