Recipe - Calfornia Gazpacho

6 cup Tomato juice
1 Mediumsize red and yellow
tomato; peeled, seeded, and
finely chopped, (or 2 red
tomatoes)
1 Mediumsize cacumber; seeded
and finely minced
1 Mediumsize Maui onion;
finely minced
One half Mediumsize red and yellow
bell pepper; stemmed,
seeded, and finely minced
One half Jalapeno chili; stemmed,
seeded, and finely minced
L/2 bunch fresh cilantro;
stemmed and finely chopped
1 Mediumsize garlic clove;
finely chopped
1 1ime; juiced
One fourth cup Extravirgin olive oil
L/4 cup Cabernet vinegar or
white wine vinegar
Salt and freshly ground
black pepper
3 tablespoon Sour cream
6 small Sprigs fresh cilantro

WHEN I WAS A KID, MY MOM USED TO MAKE THE GAZPACHO OUT OF THE New York
Times Cookbook. I always liked the way the cool tomato soup had all those
fresh little goodies in it. I've adapted my memories of that childhood
gazpacho into the somewhat more fiery version here. The key to it, I feel,
is to start with really impeccable ingredients; since you don't cook
gazpacho, the soup has nothing to hide. Use a rich, high quality tomato
juice as your base; I like the Sacramento brand. If Maui onions aren't
available in your area, Walla Walla, Vidalia, or a good sweet red onion
will do.

In a large mixing bowl, combine the tomato juice with all the vegetables,
the lime juice, olive oil, and vinegar. Cover and chill for several hours
in the refrigerator. Season to taste with salt and pepper.
Ladle the soup into chilled serving bowls. Spoon a dollop of sour cream
into each bowl and topwith a sprig of cilantro.
Yield: For 6 servings

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Posted to recipeludigest by LSHW shusky@erols.com on Feb 20, 1998