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Gazpacho Dipping Sauce

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CATEGORY CUISINE TAG YIELD
Grains English Condiments, Dip, Mc-recipe 192 Servings

INGREDIENTS

18 oz Plum tomatoes; halved and seeded
1/3 English cucumber; unpeeled
1/2 sm Red bell pepper; cored
1/2 sm Green bell pepper; cored
1/2 Red onion
1/2 ts Chopped garlic
1 1/3 c Tomato juice; chilled
1/2 c Olive oil; plus
1 1/2 ts Olive oil
2 tb Sherry vinegar
1/4 ts Hot pepper sauce
Salt; pepper

INSTRUCTIONS

Cut tomatoes, cucumbers, red and green bell peppers and onion into 1
1/2-inch square pieces. Add garlic, tomato juice, olive oil, vinegar and
hot pepper sauce. Process in batches in food processor. Vegetables should
be finely chopped but not pureed. Season with salt and pepper to taste.
Refrigerate.
MAKES 4 cups. Each 1-teaspoon serving: 7 calories; 2 mg sodium; 0
cholesterol; 1 gram fat; 0 carbohydrates; 0 protein; 0.03 gram fiber.
>from "Big Dippers," Los Angeles Times; 97-Nov-28 >kitPATh 98-Feb
>mc-recipe
Notes: Use as a cocktail sauce for seafood; Possible dipping sauce for some
appetizers, such as eggrolls. Core bell peppers by removing seeds and the
ribs.
Recipe by: Barbara Figueroa, executive chef at Ivars, Seattle
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 01,
1998

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