Vegetarian Southwest: Southwestern Yellow Gazpacho

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* Exported from MasterCook *

 

Southwestern " Yellow " Gazpacho

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 28

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ripe yellow tomatoes

2 yellow bell peppers -- coarsely chopped

8 tomatillos -- coarsely chopped

3 serrano chiles -- coarsely chopped

1 clove garlic

1/2 cup finely diced red onion

1/4 cup finely chopped cilantro

1/4 cup olive oil

1/4 cup balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 cup ice

(crushed - if possible)

 

SERVES 6 TO 8

 

From Chef Jan K. Leithe, Prairie Star, Santa Ana Golf Club, Bernalillo,

New Mexico

 

Core the tomatoes, parcook in boiling salted water, cool immediately in ice

water, and remove the skins. Combine the tomatoes, bell peppers,

tomatillos, serranos, and garlic and divide into two batches, then puree in

a food processor. Place in a mixing bowl, add red onion, cilantro, olive

oil, balsamic vinegar, salt, pepper, cayenne, and ice. Mix well and season

to taste. Garnish with an edible flower, if desired, such as squash

blossoms. This gazpacho is best served one day after preparation.

 

AUTHOR'S NOTE: This very straightforward recipe offers great opportunity to

substitute without seriously affecting the wonderful blend of flavors Chef

Jan created. Red tomatoes can be used for yellow if unavailable, and green

bell peppers can be substituted for yellow. Adjust cayenne to suit your

own level of heat!

 

 

 

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