| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot02 |
4 |
servings |
INGREDIENTS
| 3 |
c |
Tomato juice; more if needed |
| 4 |
|
Ripe tomatoes; seeded, diced |
| 3 |
|
Pickling cucumbers; peeled, seeded, |
|
|
And diced |
| 4 |
|
Scallions; sliced |
| 1 |
|
Red pepper; seeded, diced |
| 1 |
|
Jicama; peeled, diced |
| 3 |
|
Tomatillos; husks removed, |
|
|
And diced |
| 2 |
|
Garlic cloves |
|
|
Juice of 1 lime |
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
|
Jalepenos; seeded, diced |
| 1 |
sl |
Bread; crusts removed, |
|
|
Soaked and squeezed |
|
|
Sea salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ds |
Tabasco sauce |
INSTRUCTIONS
Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper,
jicama, and tomatillos in a large bowl. Remove about 1/4 of the
vegetables and place in a blender along with the garlic, lime juice,
olive oil, jalepenos, and bread. Blend until smooth. Return the puree
to the bowl. Add more tomato juice to thin, if needed. Add the salt,
pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the
gazpacho in chilled soup bowls. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6267 broadcast
06-22-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-22-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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