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|| Garden Gazpacho
|| From and tested by Susan M. Selasky for the Free Press Test Kitchen
|| Cook?s note: Since a food processor (or blender) is used to
pur?e the mixture, you need to only roughly chop a portion of the vegetables and dice the other portion for garnish.
- 2 pounds tomatoes, washed, seeded
- 1 red bell pepper, washed
- 1 green or yellow bell pepper, washed
- 3 salad cucumbers, washed
- 1 large shallot, peeled
- 2 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 3/4 cup low sodium or no salt added tomato juice or
- vegetable juice
- 2 tablespoons red wine vinegar or sherry vinegar
- 1 tablespoon hot red pepper sauce
- 1 ear fresh corn, kernels removed
- 2 teaspoons sugar
- 4 to 6 green onions, washed, green and white parts thinly sliced
- Fresh basil, sliced in shreds
- Salt and pepper to taste
1. Roughly chop about three-fourths of the tomatoes. Place in a food processor fitted with the metal blade or a blender.
2. Dice the remaining tomatoes and set aside.
3. For the bell peppers, roughly chop half of each one and add to the food processor. Dice the remaining bell peppers and set aside.
4. Peel, seed and roughly chop two of the cucumbers and add to the food processor.
5. Leave the peel on the remaining cucumber, slice in half
lengthwise, scoop out the seeds and dice; set aside.
6. Add the shallot, garlic cloves, olive oil, vinegar and hot pepper sauce to the food processor.
7. Process until smooth, about 1 minute. Transfer to a glass bowl (or leave in the blender jar).
8. Stir in the tomato juice, corn, basil, remaining diced tomatoes, salt and pepper to taste, sugar and half of the green onions.
9. Adjust seasoning as necessary.
10. Chill for 2 hours. Serve in cups, bowls and garnished with a bit of the diced bell peppers, diced cucumbers, minced garlic and green onion slices.
|| 30 minutes plus chilling time
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