Gazpacho with chiles

Gazpacho with chiles

September 17th, 2009 in Shape

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.