Chilled Gazpacho With Gingered Vegetable Stock

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* Exported from MasterCook *

 

Chilled Gazpacho With Gingered Vegetable Stock

 

Recipe By : Vegetarian Times Magazine, June 2001, Adv. Sect.

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***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.

 

Wine recommendation: Frey Pinot Noir - 1999

 

Recipe by Nick McCormick, International Culinary Academy, Le Cordon Bleu

Program, Pittsburg.

 

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