Calfornia Gazpacho

Calfornia Gazpacho Ingredients

6 c Tomato juice	1 Medium-size garlic clove;
1 Medium-size red and yellow	1 1ime; juiced
1 Medium-size cacumber; seeded	1/4 c Extra-virgin olive oil
1 Medium-size Maui onion;	L/4 cup Cabernet vinegar or
1/2 Medium-size red and yellow	Salt and freshly ground
1/2 Jalapeno chili; stemmed,	3 tb Sour cream
L/2 bunch fresh cilantro;	6 sm Sprigs fresh cilantro

Instructions for Calfornia Gazpacho

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. Ive 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 dont 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 arent 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 http://www.foodtv.com/socal/reclist.htm#Hollywood Posted to recipelu-digest by LSHW on Feb 20, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cilantro	Garlic	Jalapeno	Olive Oil
Onion	Salt	Sour cream	Tomato
Vinegar

for flavor and categorization

I just think cold tomato soup isn't our thing. I wish it had told me to chop the veggies very small - that would have helped. We could have tweaked this recipe for a while and made it work, but gazpacho isn't high on our list of "good food" anyway. :-) (I think the best part of the recipe was when I decided to use the hot

skherrmann
on Jun 8 2006 9:36AM

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