Sooo Cool....Mexican Gazpacho Recipe
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Contributor: |
Contributor: Luisa Carver
Added: Tuesday, August 8, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large cucumber, peeled, seeded and coarsely chopped;
1 large raw green bell pepper, seeded and coarsely chopped;
1 large raw onion, peeled and coarsely chopped;
1 clove garlic, peeled and minced;
1/4 cup sun dried tomatoes, chopped;
3 c. tomato juice;
1/4 tsp. ground cumin;
1/2 tsp. Worcestershire sauce;
8-10 fresh grinds of pepper, black or mixed;
3 Tbsps. lemon juice;
finely shredded zest from 1/2 lemon, divided;
2 Tbsps. fresh cilantro (or Italian parsley), chopped;
4 scallions, trimmed and thinly sliced ;
1 lemon, thinly sliced.
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Directions: |
Directions:Chill 4 bowls for serving.
Combine all ingredients, (except the scallions and lemon slices, and 1/2 of the lemon zest which you'll be using to garnish), in a glass or any other non-reactive bowl. (No metal bowls with anything with an acidic base!)
Refrigerate at least 30-45 minutes before serving. (I've always felt that the hotter it is outside the cooler the gazpacho should be.)
Serve gazpacho, in chilled bowls and sprinkled with scallions and slices of lemon, and a few sprinkles of lemon zest. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:10-15 min. / Chilling time: 45 min. |
Personal
Notes: |
Personal
Notes: When it's just too hot to do much of anything other than swim, this gazpacho may seem like a few too many ingredients to muster together. Just grin and bear it, get 'em together and proceed. After only a step or two and a bit of chilling time (stand in front of the fridge with the door open) you can serve and enjoy one darn good gazpacho. Sooo Cool and good with good friends (who've brought a tasty dish of their own design), a chilled sangria, grilled spicy prawns with lime on the grill, and anything else - as the spirit moves you. Can't you just picture your whole group lounging on the white sand of some fantastic island? Again.... Enjoy!
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