Gazpacho Recipe
Ingredients
| 1 medium cucumber, peeled and seeded | ||
| Zucchini | 1 Small, diced | |
| Ripe tomatoes | 3 Large, peeled | |
| Oranges | 2 Medium, chopped | |
| Stalk celery | 1 , diced | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Red onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 5 tablespoons lime or lemon juice | ||
| Tomato juice | 2 Cup (16 tbs) | |
| Dried basil leaves | 1 Tablespoon | |
| Cayenne pepper | 1 Pinch | |
| Ground cumin | 1/2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
Directions
Combine cucumber, zucchini, tomatoes, oranges, celery, green pepper, red onion, garlic, lime or lemon juice, tomato or vegetable juice, parsley, basil leaves, cayenne pepper, ground cumin, and chili powder in a large bowl.
Transfer to a food processor or blender and process until partially pureed.
Chill for at least 1 hour.
Variations â– Substitute 1/3 cup red wine vinegar for the lime juice.
â– Add 1 small green chile, seeded and chopped in Step 1.
« Substitute 1 cup nonfat chicken broth for 1 cup of the tomato juice in Step l.
â– Add 2 teaspoons dried mint, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground all spice in Step 1.
Delete cayenne pepper and cumin.
â– Substitute 1 1/2 cups cooked corn for the oranges.
Do not puree the gazpacho before chilling.
Transfer to a food processor or blender and process until partially pureed.
Chill for at least 1 hour.
Variations â– Substitute 1/3 cup red wine vinegar for the lime juice.
â– Add 1 small green chile, seeded and chopped in Step 1.
« Substitute 1 cup nonfat chicken broth for 1 cup of the tomato juice in Step l.
â– Add 2 teaspoons dried mint, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground all spice in Step 1.
Delete cayenne pepper and cumin.
â– Substitute 1 1/2 cups cooked corn for the oranges.
Do not puree the gazpacho before chilling.
Chef
