Recipe - Southwstern Gazpacho

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
Coarsely chopped cilantro;
for garnish
Sour cream; for garnish

From: Brenda Adams ADAMSFMLE@AOL.COM

Date: Thu, 18 Jul 1996 18:08:55 0400
From: Contemporary Southwest, The Cafe Terra Cotta Cookbook (1995), by
Donna Nordin

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.

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." Typos by Brenda Adamsadamsfmle@aol.com

EATL Digest 17 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.