INGREDIENTS

INSTRUCTIONS

From:    Brenda Adams <ADAMSFMLE@AOL.COM>
Date:    Thu, 18 Jul 1996 18:08:55 -0400
From: Contemporary Southwest, The Cafe Terra Cotta Cookbook (1995), by
Donna Nordin
Gazpacho is a hot weather favorite, and given Tucson and Scottsdale
temperatures that means nearly year round. The addition of a chopped
poblano and cilantro gives this classic dish a southwestern flavor. For
additional kick add a jigger of beer to each bowl before serving.
1. Puree the tomatoes and one of the onions in a food processor or blender
until smooth, adding some of the tomato juice to liquefy. Dice the peppers,
cucumbers, chile, and remaining onion and stir them into the puree.
2. Whisk the vinegar, oil, and garlic together in another bowl. Stir in the
diced vegetables and the tomato puree. Add the balance of the tomato juice,
making sure the ingredients are well blended. Whisk in the seasonings,
adjusting to taste.
3. Chill and serve in soup bowls, garnished with chopped cilantro and a
dollop of sour cream.
Note: Try adding some yellow bell pepper when available for extra color.
Variation: Recently at the restaurant we have begun to present this dish in
a more dramatic way. Instead of mixing in the diced vegetables into the
tomato puree in step 1, layer a small portion of each in a juice glass,
then unmold it into the center of a deep plate or a shallow soup bowl.
Combine the remaining ingredients and spoon them around the vegetable
"towers." Typos by Brenda Adams<adamsfmle@aol.com>
EAT-L Digest 17 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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