veg m & p: Gutsy Gazpacho

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* Exported from MasterCook *

 

Gutsy Gazpacho

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 47

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 peeled seeded large ripe tomatoes -- chopped

1 small yellow bell pepper -- seeded and chopped

1 small red onion -- chopped

1 small peeled and seeded cucumber -- chopped

2 garlic cloves -- finely minced

1 jalapeno chiles -- (1 to 2)

to your taste -- seeded and minced

4 cups tomato juice

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon Tabasco sauce -- or to taste

1/4 cup minced scallions

1/4 cup minced fresh parsley leaves

 

Serves 6

 

Minced jalapeno chiles, along with a healthy dose of Tabasco, add a kick to

the classic chilled vegetable soup. Naturally, if a tamer soup is

preferred, you can omit the chiles and Tabasco from it, but be sure to set

them out on the table for guests to add as desired. If this soup is to be

part of a summer buffet table, keep it chilled by adding a tray of ice

cubes made with tomato juice.

 

1. In a large bowl, combine the tomatoes, bell pepper, onion, cucumber,

garlic, and chiles. Stir in the tomato juice, lemon juice, vinegar, and

oil. Add the salt and Tabasco. Cover the bowl and refrigerate for at

least 2 hours, or overnight, to blend the flavors. Check the seasonings

again before serving.

 

2. To serve, ladle the soup into bowls and garnish with the minced

scallions and parsley.

 

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