Souhwestern gazpacho

1. Pureei the tomatoes and one of the onions in a food processor or blender until smooth.
2. Adding some of the tomato juice to liquefy.
3. Dicei the peppers, cucumbers, chile and remaining onion and stir them into the puree.
4. whisk the vinegar, oil and garlic together in another bowl.
5. Stiri in the diced vegetables and the tomato puree.
6. Add the balance of tomato juice, making sure the ingredients are well blended.
7. Whiski in the seasonings, adjusting to taste.
8. chill and serve in soup bowls, garnished with chopped cilantro and a dollop of sour cream.
9. variation: recently at the restaurant we have begun to present this dish in a more dramtic way. Instead of mixing in the diced vegetables into the tomato puree, layer a small portion of each in a juice glass, then unmold it into the center of a deep plate or shallow soup bowl.
10. Combine the remaining ingredients and spoon them around the vegetable "towers".
11. recipe by : cafe terra cotta cookbook/nordin.