For all you Gazpacho fans, here are the details for the smoky gazpacho summer soup:

GAZPACHO

from Cooks Illustrated Great Soups & Stews
(Submitted by Linda – a cross-point blog subscriber)

3 beefsteak tomatoes
2 cucumbers seeded or 3/4 long English seedless ( leave skin on half)
2 red bell pepper cut in chunks
pulse each separately 10-12 pulses in food processor
Place in non reactive bowl

Add to bowl:
1/3 Vidalia or other sweet onion
2 cloves garlic mince with onion and garlic knife and add to bowl
salt and pepper (to taste and based on the salt content in the juice you use)
Let stand 10 minutes for flavors to blend

Add to bowl:
6 TB lime juice (about 3 limes)
2 TSP lime zest
2 TB + chipotle en adobo (with sauce) minced
1/4 cup minced cilantro
4-6 cups tomato juice, preferably Welch’s or Campbell’s

Chill 4 hours
Before serving:
Add 1/4 cup olive oil
Garnish with diced avocado