Santa Fe Gazpacho

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups kernel corn whole frozen
• 0.7 cup cilantro leaves fresh loosely packed coarsely chopped
• 1 large garlic clove 
• 1  bell pepper green seeded cut lengthwise into 2-inch strips
• 3  to 4 jalapeño peppers cored seeded quartered
• 2 tablespoons juice of lime fresh
• 1.5 pounds plum tomatoes cored seeded quartered 8 medium
• 1  bell pepper red seeded cut lengthwise into 2-inch strips
• 1  onion red cut into 6 wedges
• 2 teaspoons salt 
• 4  tomatillos cored husked seeded quartered
• 3 cups sacremento tomato juice 
• 6 servings garnish: tortilla strips toasted

Equipment

• food processor
• bowl
• baking sheet
• ladle
• oven

Directions

1. Preheat oven to 40
2. Spread first 3 ingredients on a baking sheet, and roast on middle oven shelf 20 to 25 minutes or until light brown.
3. Remove from oven, and let cool.
4. Halve tomato quarters crosswise, and pulse in a food processor in 2 batches until coarsely chopped.
5. Transfer to a large nonreactive bowl.
6. Pulse garlic in food processor until finely minced, scraping bowl as needed.
7. Add jalapeo, and pulse until finely chopped.
8. Add tomatillo, and pulse until finely chopped; add mixture to tomato.
9. Chop roasted onion and bell peppers. If bell pepper skins are loose, remove before chopping.
10. Add to tomato mixture. Stir in corn and next 4 ingredients, cover, and chill at least 2 hours.
11. Stir in cilantro, ladle into well-chilled large soup bowls, and garnish, if desired.