Tejas Gazpacho

* Exported from MasterCook *

Tejas Gazpacho

Recipe By : Mark Haugen of Tejas, Minneapolis,MN
Serving Size : 12 Preparation Time :1:00
Categories : Soups Southwestern Cuisine
Healthy And Hearty Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds fresh tomatoes -- peeled & seeded
24 fluid ounces tomato juice
4 fluid ounces balsamic vinegar
5 tablespoons tomato paste
2 serrano peppers
1 dash Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar -- to taste
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon fresh ground black pepper
2 tablespoons lime juice -- use fresh-squeezed
2 cups water
1 whole red bell pepper, peeled & seeded -- diced in
1/4" pieces
1 whole green bell pepper, peeled & seeded -- diced in
1/4" piece
1 whole yellow bell pepper, peeled & seeded -- diced in
1/4" pieces
2 cups scallions -- thinly sliced
2 cups cucumber, peeled & seeded -- diced in 1/4" pieces
2 cups jicama, peeled -- diced in 1/4" piece
1 cup zucchini -- diced in 1/4" piece
1 Cup yellow squash -- diced in 1/4" pieces
4 whole tomatoes, outside skin and flesh only -- diced in
1/4" piece
2 tablespoons cilantro, basil, or parsley -- chopped

Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2
Cups Water") in a blender. Strain and chill the mixture.

When chilled, stir in all of the remaining ingredients.

Serve chilled. Will keep well in the refrigerator for up to three days.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Holds well in refrigerator for up to three days.


Nutr. Assoc. : 1514 1503 1573 0 1099 0 0 1203 0 491 161 823 0 1106 685
5631 1337 3010 3794 1672 1428 1514 384