Mexican Style Gazpacho Recipe
Ingredients
| 1 1/2 cups peeled seeded diced plum tomatoes | ||
| 1/2 cup pared seeded diced cucumber | ||
| Red onion | 1/2 Cup (16 tbs), diced | |
| Green bell pepper | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm) | |
| Cilantro | 2 Tablespoon, chopped | |
| Red wine vinegar | 2 Tablespoon | |
| 2 cups spicy mixed vegetable juice | ||
| 3 ounces cavatelli or fusilli | ||
| Chopped cucumber, red onion and bell pepper to garnish | ||
Directions
1. In food processor, combine tomatoes, cucumber, onion, bell pepper, garlic, cilantro and vinegar; pulse briefly, just until vegetables are chunky. Pour into large bowl; stir in vegetable juice. Cover and refrigerate until well chilled.
2. Just before serving, cook pasta following label directions; drain. Ladle soup evenly into 4 chilled soup bowls; top evenly with hot pasta. Garnish with chopped vegetables.
2. Just before serving, cook pasta following label directions; drain. Ladle soup evenly into 4 chilled soup bowls; top evenly with hot pasta. Garnish with chopped vegetables.
Chef
