Mexican Gazpacho

1 medium Texas sweet onion, peeled and rough chopped
2 medium green peppers, washed, trimmed and rough chopped
1 medium red sweet pepper, seeded and rough chopped
3 each ripe Hass (sometimes marketed as Haas) avocados, peeled, pitted and diced
3 ears sweet corn, charred on the grill, kernels removed from the cob
3 medium-size cucumbers, peeled, seeded and rough chopped
3 medium-size vine-ripe tomatoes
2 celery stalks
1-2 chipotle peppers in adobo
1 Tbsp. garlic, minced
1 tsp. kosher salt
1/8 tsp. cracked black pepper
1/8 tsp. cayenne pepper
3 Tbsp cilantro, chopped
2 Tbsp. fresh parsley
1/2 tsp. cumin powder
1/2 tsp. coriander powder
4 oz. tomato purée
2 oz. red wine vinegar
6 oz. pure or extra virgin olive oil
1 oz. lime juice, freshly squeezed
1 pint tomato juice
1 1/2 cups vegetable stock
Splash of hot sauce, optional
5 corn tortillas, thinly sliced and fried crispy
1 cup sour cream

Garnish per serving
1 tsp. charred corn kernels
1 tsp. diced avocado
1 tsp. sour cream
1 tsp. each onion, cucumber and bell pepper, diced small
Corn tortillas, thinly sliced and fried crispy

Instructions:

Before adding ingredients to the food processor, reserve a small amount of cucumber, onion, and peppers to chop small for a garnish on each cup to be served. Also reserve the tortillas for frying, and reserve the diced avocado and grilled corn kernels for topping the soup. Place remaining ingredients, except for the tomato juice, in a food processor. Pulse and blend until vegetables have puréed. Add tomato juice to liquefy. Adjust seasonings and chill in refrigerator for 3 hours.

Pour into serving bowl and top with diced avocado and charred corn. Serve with a dab of sour cream in the center and a teaspoon each of onion, cucumber, and bell pepper. Then sprinkle with crispy tortilla strips.