| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
European |
Soups, Chronicle |
6 |
Servings |
INGREDIENTS
| 1 |
|
Carrot, peeled |
| 1 |
|
Each, diced: zucchini and |
|
|
Yellow squash |
| 1 |
|
European cucumber, seeded & |
|
|
Diced |
| 4 |
cl |
Garlic, roasted ane pureed |
| 10 |
|
Roma tomatoes, peeled, |
|
|
Seeded and diced |
| 6 |
c |
Spicy cocktail vegetable |
|
|
Juice |
|
|
Salt, pepper and maple syrup |
|
|
To taste |
| 2 |
oz |
Chicken glace (chicken stock |
|
|
Reduced until very thick) |
|
|
Blue, red and yellow corn |
|
|
Tortillas, cut into strips |
|
|
And deep fried till crisp |
|
|
And drained |
|
|
Crumbled Cotija cheese for |
|
|
Garnish (Mexican white |
|
|
Cheese) |
INSTRUCTIONS
Dice carrot and blanch briefly in boiling water;drain. In a large bowl,
combine carrot, zucchini, squash, cucumber, garlic, tomatoes, vegetable
juice, salt, pepper, maple syrup, and chicken glace; chill. To serve, top
with thin slicers of tortillas and sprinkle with Cotija cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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