Mexican Gazpacho

• FOR THE GAZPACHO:
• 1 Small Red Onion, Diced
• 1 Bell Pepper, Diced
• 1 Cucumber, Seeded And Diced
• 5 Medium Tomatoes, Diced
• 2 cloves Garlic, Finely Minced
• 1 Jalapeno, Finely Diced
• 5 Tomatillos
• 1/2 teaspoons Cumin
• 1/4 teaspoons Cayenne Powder, Or To Taste
• 1/4 teaspoons Salt
• 1/4 teaspoons Cracked Black Pepper
• 1 Lime, Juiced
• FOR THE TOPPINGS:
• Sour Cream
• Cilantro
• Avocado
• Tortilla Chips

1. Mix diced vegetables (onion, bell pepper, cucumber, tomatoes, garlic, jalapeno) in a large bowl.
2. Roast tomatillos under a low heat broiler until cooked. Combine tomatillos with half the diced vegetables in a blender with spices and lime juice, blend until smooth. Reincorporate with the rest of the diced vegetables.
3. Chill for at least 2 hours.
4. Serve garnished with sour cream, cilantro, avocado, and/or tortilla chips.

gazpacho, red onion, bell pepper, cucumber, tomatoes, garlic, cumin, ubc, ubc, ubc, toppings, sour cream, cilantro, avocado, tortilla chips

Taken from tastykitchen.com/recipes/soups/mexican-gazpacho-2/ (may not work)