Chilled Gazpacho With Gingered Vegetable Stock

[Guest guest]

Chilled Gazpacho With Gingered Vegetable Stock

 

Serving Size : 8

 

***VEGETABLE STOCK***

1 quart water

3 cups chopped carrots

3 cups chopped celery

3 cups chopped onion

3 leeks -- chopped

2 tablespoons peeled chopped ginger

6 cloves garlic -- peeled and crushed

 

 

***GAZPACHO***

1/2 cup finely chopped green pepper

1/2 cup finely chopped celery

1/2 cup finely chopped zucchini

1/4 cup finely chopped red onion

1 cup peeled seeded and finely chopped cucumber

1 medium tomato -- finely chopped

1/2 cup sliced mushrooms

3 cloves garlic -- minced

1/3 cup white vinegar

1 1/2 teaspoons Eden Mirin Sweet Cooking Seasoning

Salt and white pepper -- to taste

 

Serves 8

 

Vegetable stock: The stock can be made the day before, and refrigerated over

night. Next day, just add the gazpacho ingredients and serve.

 

Place water and all stock ingredients in a pressure cooker. Following

manufacturer's instructions, bring to recommended pressure and cook for 20

minutes. Place colander in large bowl and drain; discard vegetables or save for

another use. Cool stock completely before refrigerating.

 

When stock is thoroughly chilled, add gazpacho ingredients and stir to mix well.

Serve cold with tortilla chips and lime wedges on the side.

 

ARE YOU READY FOR THE HOLIDAYS

recipes_galore2006-holiday

Recipes_Galore2006

Check them out