Friday Recipe:Tex-Mex Gazpacho

I admit--I have trouble pronouncing the name of the soup. I want to add extra letters in there even when I'm looking right at the word. All that aside, the soup itself is hot, spicy, and utterly worth it. I found the recipe while looking for easy summer recipes, a search I use often. Need to keep the palate pleased and the cooking boredom at bay.

Tex-Mex Gazpacho from Real Simple Magazine's website. The photo is theirs as well. Mine didn't come out quite like theirs.

Serves 4| Hands-On Time: 10m| Total Time: 30m

Ingredients

• 2 1/2 pounds tomatoes, chopped
• 2 Kirby cucumbers (about 1/2 pound), peeled and chopped (in my world, cucumbers don't have names, so I have no idea if I used a Kirby one or not!)
• 1 red bell pepper, chopped
• 1 small poblano pepper, chopped
• 1/2 small red onion, chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1/3 cup sour cream
• 1/4 cup pepitas (roasted, hulled pumpkin seeds) (Which I bought. I'm sure there's a way to do it yourself but this girl wasn't going to try!)
• cilantro sprigs
• warm flour tortillas, for serving (optional) (I didn't, the soup was delicious as was)

Directions

1. In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the pureed mixture to a bowl.
2. Stir in the lime juice, oil, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Refrigerate until chilled, 15 to 20 minutes.
3. Divide the soup among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas (if desired).