Ingredients for the soup:
2 pounds ripe tomatoes
1⁄2 cup tomato juice
1 cucumber (seeded and peeled)
1 green bell pepper (seeded and de-ribbed)
4 cloves of fresh garlic
1 small white onion
2 corn tortillas (soaked in water and softened) or a cup of soaked corn chips
1 tablespoon Spanish Jerez vinegar or rice wine vinegar 1 tablespoon lime juice
2 tablespoons extra virgin olive oil
1 teaspoon cumin
1 teaspoon chili powder or 1 tablespoon ancho chili paste Salt and black pepper to taste
The toppings:
2 thinly sliced avocados
1 cored and seeded thinly sliced jalapeño 3 green onions thinly sliced
4 tablespoons chopped cilantro
Optional toppings
Sour cream
Poached shrimp
Directions:
Add all ingredients in a food processor and blend to a smooth consistency. Adjust seasoning and acidity to taste (i.e., if the tomatoes are too sweet, add additional vinegar and/or lime juice). Refrigerate to cool and serve chilled in individual bowls. Add suggested toppings, as desired.
