I call this cold meal-in-one soup Santa Fe Gazpacho because it brims with the flavors of the Southwest and calls for corn tortillas instead of white bread. To mellow the onion and bell peppers, I roast them. If you're pressed for time or red-ripe tomatoes aren't available, substitute 3 (10-ounce) cans diced tomatoes and green chiles and omit the jalapeños. Prep: 35 minutes; Cook: 20 minutes; Chill: 2 hours.
1 red onion, cut into 6 wedges
1 green bell pepper, seeded and cut lengthwise into 2-inch strips
1 red bell pepper, seeded and cut lengthwise into 2-inch strips