Recipe - Southwestern Gazpacho (Cafe Terra Cotta)

6 md Tomatoes, peeled and seeded
2 md White onions
5 cup Tomato juice
2 md Red bell peppers, seeded
2 md Green bell peppers, seeded
2 small Cucumbers, peeled and seeded
1 Poblano chile, seeded and
deveined
One fourth cup Balsamic vinegar
One half cup Olive oil
1 tablespoon Minced garlic
1 teaspoon Salt
1 teaspoon Black pepper
One half teaspoon Cayenne pepper
Chopped cilantro, for
garnish
Sour cream, for garnish

1. Puree the tomatoes and one of the onions in a food processor or blender
until smooth, adding some of the tomato juice to liquefy. Dice the peppers,
cucumbers, chile, and remaining onion and stir them into the puree. 2.
Whisk the vinegar, oil, and garlic together in another bowl. Stir in the
minced vegetables and the tomato puree. Add the balance of the tomato juice,
making sure the ingredients are well blended. Whisk in the seasonings,
adjusting to taste. 3. Chill and serve in soup bowls, garnished with
chopped cilantro and a dollop of sour cream. Note: Try adding some yellow
bell pepper when available for extra color. Variation: Recently at the
restaurant we have begun to present this dish in a more dramatic way.
Instead of mixing in the minced vegetables into the tomato puree in step 1,
layer a small portion of each in a juice glass, then unmold it into the
center of a deep plate or a shallow soup bowl. Combine the remaining
ingredients and spoon them around the vegetable "towers." ref Contemporary
Southwest, The Cafe Terra Cotta Cookbook, by Donna Nordin mcRecipe c/o
Brenda Adamsadamsfmle@aol.com

Notes : Gazpacho is a hot weather favorite, and given Tucson and Scottsdale
temperatures that means nearly year round. The addition of a chopped
poblano and cilantro gives this classic dish a southwestern flavor. For
additional kick add a jigger of beer to each bowl before serving.

Recipe by: Donna Nordin

Posted to MCRecipe Digest V1 #480 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Feb 11, 1997.