Spicy Gazpacho Revisited

We made the spicy gazpacho tonight so that we can enjoy it for tomorrow's dinner. It turned out perfect that we happened to have all of the ingredients. While we were making the gazpacho, we referred back to the old recipe from the last time we made it, and I realized that it was not completely accurate. Here is our second attempt. I say "our" because Bhavnesh helped me! =)

1 onion, chopped

4 small tomatoes, chopped
1 small cucumber, chopped
1 carrot, chopped
2 small green bell peppers, chopped

2 green chilies, chopped

2 tbsp jalapenos, chopped

2 tsp salt

1 tsp black pepper

1 tsp red chili powder

1 tsp cumin powder

4 big garlic cloves

1 lemon, juiced

Freshly chopped cilantro

1 tbsp olive oil

1 tbsp brown vinegar

6 oz. tomato paste

24 oz. water

1. Dice all of the veggies, including the bell peppers, onions, tomatoes, carrot, cucumber, and jalapenos.

2. Process the green chilies. Crush the garlic cloves.

3. In food processer, add the green chilies, garlic, cumin powder, red chili powder, tomato paste and water. Process together.

4. Mix the chopped veggies with cilantro, lemon juice, vinegar, cumin powder and olive oil.

5. Add 1/2 of the veggie mixture to processor with chili-garlic mixture and process until smooth.

6. Mix the processed mixture in bowl with chopped veggies and mix everything together. Adjust seasoning per taste. (You will definitely need to add something or another. Lack of salt was the big thing for us, but you need it due to the amount of veggies we are adding.)

7. REfrigerate for a few hours (overnight preferably) to allow flavors to come together. Enjoy with garlic bread or Spiced Brown Rice Cakes!