Gazpacho
 
I wanted a semi-smooth soup: a smooth base instead of a thin watery
one, with distinct vegetable chunks suspended in it.

Some of the ingredients here don't seem to show up on more authentic
looking recipes: Cilantro, Onion, Avocado, Lemon Juice, Basil,
Parsley, Cilantro.

2 1/2	pounds	Red Tomato from garden, pureed (6 medium)
2	cloves	Garlic, minced

1 3/4	pounds	Green zebra Tomato, chopped
1/2	pound	Cucumber, peeled, seeded, diced
1	whole	Bell Pepper, diced
		Chili Pepper, yellow, roasted over flame briefly
1/2	pound	Onion (pref red), diced, rinsed to de-flame (1/2 onion)
1	whole	Avocado, diced coarse 
4	Tbs	Red Wine Vinegar
4	Tbs	Lemon Juice
4	Tbs	Basil, chopped
3	Tbs	Parsley, chopped
0	Tbs	Cilantro, chopped
1	Tbs	Salt, kosher
1	Tbs	Black Pepper, ground

1/2	C	Extra Virgin Olive Oil

Blend Red Tomato with Garlic until smooth to create a base for the
soup instead of a watery broth; I used a stick blender.
Add the rest of the ingredients except the Olive Oil, combine.
Chill for an hour.
Add the Olive Oil, stir, serve.


2005-08-10
We didn't have Cilantro.  I served this with croutons, a couple
grilled shrimp, and some chunks of fried Queso Para Freir; these are
not traditional.

The Vinegar's barely there but should cut back on the lemon to 2 Tbs.