| Gazpacho June, 2001 Serves 6 / Serve in short glasses as an appetizer or in bowls as a first course. Place condiments in small serving dishes on the table, so guests can garnish as they desire. 2 cups tomatoes, peeled, seeded and chopped 1 large clove garlic 1 jalapeño, halved and seeded 2 tablespoons olive oil 3 tablespoons white wine vinegar 8 tablespoons fresh lime juice 2 cups tomato or vegetable juice 1/4 cup each finely chopped red pepper, green pepper, celery and cucumber 1 tablespoon flat-leaf parsley, chopped 1 teaspoon paprika 2 teaspoons sea salt 2 teaspoons freshly ground black pepper FOR GARNISH Chopped avocado Chopped scallions Peeled shrimp Tabasco sauce 1. Place tomatoes, garlic and jalapeño in a food processor and blend. Add oil, vinegar and lime juice. Purée until smooth. 2. In a large bowl, combine tomato mixture with remaining ingredients. 3. Cover and refrigerate overnight. Add additional salt and pepper to taste. Calories 82,Fat 5,Perfat 47,Cholesterol 0,Carbo 11,Protein 2 |
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Gazpacho
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