Calfornia Gazpacho
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Calfornia Gazpacho
  Soups  
Last updated 6/12/2012 1:11:56 AM. Recipe ID 39655. Report a problem with this recipe.
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      Title: Calfornia gazpacho
 Categories: None
      Yield: 1 Servings
 
      6 c  Tomato juice
      1    Medium-size red and yellow
           -tomato; peeled, seeded, and
           -finely chopped, (or 2 red
           -tomatoes)
      1    Medium-size cacumber; seeded
           -and finely diced
      1    Medium-size Maui onion;
           -finely diced
    1/2    Medium-size red and yellow
           -bell pepper; stemmed,
           -seeded, and finely diced
    1/2    Jalapeno chili; stemmed,
           -seeded, and finely minced
           L/2 bunch fresh cilantro;
           -stemmed and finely chopped
      1    Medium-size garlic clove;
           -finely chopped
      1    1ime; juiced
    1/4 c  Extra-virgin olive oil
           L/4 cup Cabernet vinegar or
           -white wine vinegar
           Salt and freshly ground
           -black pepper
      3 tb Sour cream
      6 sm Sprigs fresh cilantro
 
  WHEN I WAS A KID, MY MOM USED TO MAKE THE GAZPACHO OUT OF THE New York
  Times Cookbook. I always liked the way the cool tomato soup had all
  those fresh little goodies in it. I've adapted my memories of that
  childhood gazpacho into the somewhat more fiery version here. The key
  to it, I feel, is to start with really impeccable ingredients; since
  you don't cook gazpacho, the soup has nothing to hide. Use a rich,
  high quality tomato juice as your base; I like the Sacramento brand.
  If Maui onions aren't available in your area, Walla Walla, Vidalia,
  or a good sweet red onion will do.
  
  In a large mixing bowl, combine the tomato juice with all the
  vegetables, the lime juice, olive oil, and vinegar. Cover and chill
  for several hours in the refrigerator. Season to taste with salt and
  pepper. Ladle the soup into chilled serving bowls. Spoon a dollop of
  sour cream into each bowl and topwith a sprig of cilantro. Yield: For
  6 servings
  




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Recipe ID 39655 (Apr 03, 2005)

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