| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
April 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
sm |
Onion; sliced |
| 2 |
lg |
Garlic cloves |
| 3 |
tb |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 2 |
lb |
Tomatoes; cored, diced |
| 1 |
lg |
Cucumber; peeled, seeded, |
|
|
; diced |
| 1 |
|
Green bell pepper; diced |
| 1/3 |
c |
Chopped fresh cilantro |
| 2 |
tb |
Tomato paste |
|
|
Hot pepper sauce; (such as Tobasco) |
|
|
Tomato juice; (optional) |
INSTRUCTIONS
Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2
cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add
cilantro, tomato paste and remaining tomatoes, cucumber and green
pepper to processor. Blend until chunky puree forms. Season to taste
with hot pepper sauce, salt and pepper. Thin with tomato juice if
desired. Transfer gazpacho to large bowl. Cover soup and reserved
vegetables separately; refrigerate until well chilled, at least 1
hour and up to 6 hours.
Ladle gazpacho into bowls. Serve, passing reserved vegetables
separately.
Serves 4.
Bon Appetit April 1993
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