Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6267 broadcast 06-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 09-22-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 483 (100%)|
|Amt Per Serving||% DV|
|Total Fat 54g||72 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 20.9mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.5g|
|Protein 0.2g||0 %|
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Calories per serving: 483
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