Gazpacho

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Gazpacho

 

Recipe By :Adapted from the Brasserie

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cucumber -- peeled, seeded, & diced

2 red bell peppers -- cored, seeded, & diced

3 ripe beefsteak tomatoes -- diced

1 small red onion -- diced

3 garlic cloves -- chopped

2 jalapenos -- minced

1/4 cup sherry vinegar

3/4 cup extra virgin olive oil

Salt and cayenne pepper to taste

Tomato juice -- if necessary

Whipped cream -- for garnish

Finely chopped mint -- for garnish

 

Mix together cucumber, peppers, tomatoes and onion. Add garlic, jalapenos,

vinegar and olive oil. Marinate in the refrigerator

for 6 to 8 hours.

 

Place mixture in a blender, puree, then strain. Add salt and pepper and, if

mixture is too thick, some chilled tomato juice.

Garnish with whipped cream with chopped mint folded in.

 

Source:

" The New York Times "

Copyright:

" © The New York Times "

 

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Per serving: 271 Calories (kcal); 27g Total Fat; (87% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0