Tex-Mex Gazpacho

• 2 12 lbs tomatoes, chopped
• 2 cucumbers, peeled and chopped
• 1 red bell pepper, chopped
• 1 small poblano pepper, chopped
• 12 small red onion, chopped
• 1 12 teaspoons garlic, minced
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 12 teaspoon black pepper
• 2 tablespoons cilantro, chopped

1. In a blender or food processor, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, onion, and cilantro transferring the mixture to a bowl as you work.
2. Stir in the lime juice, olive oil, salt, and pepper and refrigerate until chilled, at least 15 - 20 minutes.
3. Divide among serving bowls and top with sour cream and pepitas (toasted, salted pumpkin seeds) if desired.
4. Serve with warm tortillas if desired.

tomatoes, cucumbers, red bell pepper, pepper, red onion, garlic, lime juice, olive oil, salt, black pepper, cilantro

Taken from www.food.com/recipe/tex-mex-gazpacho-431808 (may not work)