Macho Gazpacho by Rachel Ray
2 (32-ounce) cans diced tomatoes in puree
2 Tlbs to 1/4 cup cayenne pepper sauce depending on heat tolerance. (I used Tabasco this time however I think I prefer Louisiana Hot Sauce in it.)
1/2 European seedless cucumber, cut into chunks (I used regular this time)
1 small red onion, cut into chunks
2 jalapenos or serranos, seeded and coarsely chopped
2 ribs celery, from the heart of the bunch, chunked
Handful fresh cilantro leaves (I love cilantro but if you don't like it leave it out)
1 lemon or lime, juiced
Coarse salt and black pepper
Lemon or lime wedges, for garnish
Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.
try it...I bet you'll like it, make it as spicy as you want. Serve it with wraps, serve it with a quesadilla, or just enjoy it by itself...you won't regret it.