Red Gazpacho

INGREDIENTS

3 large ripe tomatoes, peeled, seeded and chopped
3 cups tomato juice
2 cloves garlic
juice of 1 lemon
3 Tablespoons olive oil
1 teaspoon oregano
1 yellow bell pepper, small chop (brunoise)
1 green bell pepper, small chop
1 jicama, small chop
1 carrot, small chop
1 small sweet white onion, small chop
1 jalapeno pepper, seeded and small chop
1/3 cup fresh cilantro, chopped
salt and fresh ground white pepper to taste

DIRECTIONS

In a blender, puree the tomatoes, garlic and 1 cup tomato juice until smooth. Pour soup into a non-reactive bowl with remaining tomato juice, lemon juice, olive oil, oregano and all chopped vegetables. DO NOT ADD ciliantro at this time. Season to taste with salt and white pepper. Refrigerate soup for at least 4 hours and up to 24 hours for the flavors to "cold stew" and blend. Mix in chopped cilantro to soup before serving. Serves 5-6

Watermelon Gazpacho

INGREDIENTS

6 cups watermelon, seeded and cubed
1 1/2 golden delicious apples, small chop (brunoise)
1/2 cup sweet white onion, fine chop
1/2 cup yellow bell pepper, small chop
1 teaspoon dried basil
1 Tablespoon apple cider vinegar

DIRECTIONS

In blender, puree watermelon and pour into large bowl. Stir in remaining ingredients and refrigerate covered for at least one hour to "cold stew" flavors. Serves 5-6

Gazpacho Garnishes

Yogurt Garlic croutons Sliced avocado Spicy cooked shrimp