Ingredients
5 cups,tomatoes(about 6 medium,seeded opt)
1(8-9 oz) green or red bell pepper (seeded, coarsely chopped
2 cups, 1 large cucumber coarsely chopped (peeled and seeded Opt)
1 cup chicken broth or vegitable stock
2 teaspoons (3 cloves) chopped peeled garlic
1 teaspoon sea salt
3/4 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 cup sherry wine vinegar
1/4 cup extra vigin olive oil
1 cup fresh celery, coarsely chopped
1 small bunch (1/4 cup) fresh celantro
1 cup red or maui onion (1 small-medium size)
2-3 cups bloody mary mix, V-8 or similar tomato based juice to thin to desired consistency
** add tobasco, Worcestershire, lemon or other spices to taste
Preparation
In a food processor combine all ingredience (except cucumber, bell pepper, tomatoes and chicken broth), chop to a fine blend. Empty into a 3-4 quart toureen.
In a food processor combine all remaining ingredience cucumber, bell pepper, tomatoes and chicken broth, chop to a medium blend. Add to toureen and blend by hand.
Cover and refrigerate until cold, about 3 hours.
Serve in ice cold bowls, top with sourcream and celantro leaf garnish or float an avacado slice.
