Thursday, March 11, 2010
0 Recipe #85: "G" Is For Glorious, Gourmet Gazpacho
This is an original gazpacho concoction that I came up with years ago & have been serving to my family ever since. It's very flavorful & has just the right balance of ingredients.
1 c. low-sodium V-8 juice
1/8 c. red wine vinegar
2 Tbsp. lime (or lemon) juice
1 Tbsp. olive oil
1 tsp. Tabasco sauce
3 medium-sized, vine-ripened tomatoes, roughly chopped
1/2 red onion, roughly chopped
2 scallions, sliced into 1/4"-thick rounds (reserve green stalks for garnish)
1 large cucumber, peeled & cut into quartered rounds (equals about 2 c. chopped)
1 medium-sized green bell pepper, roughly chopped
1 medium-sized red bell pepper, roughly chopped
1/2 c. baby carrots, cut into 1/2"-thick rounds
1/2 c. fresh cilantro, roughly chopped
1 tsp. ground cumin
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
salt & pepper, to taste
Directions: Combine all ingredients (except for the green stalks of the two scallions) in a blender & pulse until desired consistency has been reached. It's generally best to blend in batches, since most standard-sized (48 oz.) blenders won't be able to handle all of the ingredients at once. Garnish with scallion greens & serve.
Optional/Additional Toppings: Low-fat sour cream, sliced avocado, &/or Asiago shavings.
Yield: Almost fills a 1-gallon pitcher.