Gazpacho with chiles
2 pounds tomatoes, chopped finely
1/2 cup chopped purple onion finely
1 green bell pepper, chopped and seeds removed
1 fresh serrano chile, chopped
1 garlic clove, minced
1 cup vegetable stock
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 cup chopped cilantro
Puree half of the tomatoes, half of the green pepper and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
Stir in remaining tomatoes, peppers and onion, vegetable stock, oil, and cilantro. Chill until cold.