Gazpacho Mexicano

5 ripe red tomatoes, quartered, 2 tbsp minced and reserved
1 large cucumber, peeled, roughly chopped, 2 tbsp minced and reserved
1 small red or sweet onion, roughly chopped, 2 tbsp minced and reserved
1 small green pepper, roughly chopped, 2 tbsp minced and reserved
1 large red pepper, roughly chopped, 2 tbsp minced and reserved
1 jalapeno pepper, roughly chopped, 1 tbsp minced and reserved
5 garlic cloves, roughly chopped
3 tbsps cilantro leaves, 1 tbsp roughly chopped and reserved
2 tbsps extra virgin olive oil
3 tbsps sherry vinegar
1 tsp each ground cumin and hot Mexican chili powder
1 tsp granulated sugar
Kosher salt and fresh ground black pepper to taste
1/2 cup fresh corn kernels (optional)
Diced avocado or hardboiled egg for garnish (optional)

Add tomatoes through cilantro (except reserved vegetables) in a large food processor. Pulse a few times to combine, then process for approximately 3 minutes, or until desired consistency. Slowly add olive oil, vinegar, cumin, chili pepper and half of sugar to mixture and taste for seasoning. Add remaining sugar if necessary and season to taste with salt and pepper. Pour gazpacho into a large bowl, stir in reserved vegetables, cilantro leaves, corn kernels if using, and chill for at least 30 minutes. Garnish with optional diced avocado or hardboiled egg when ready to serve. Makes approximately 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MISS_THING.