Gazpacho dipping sauce

192 Servings

Ingredients

Quantity Ingredient
18 ounces Plum tomatoes; halved and seeded
⅓ English cucumber; unpeeled
½ small Red bell pepper; cored
½ small Green bell pepper; cored
½ Red onion
½ teaspoon Chopped garlic
1⅓ cup Tomato juice; chilled
½ cup Olive oil; plus
1½ teaspoon Olive oil
2 tablespoons Sherry vinegar
¼ teaspoon Hot pepper sauce
Salt; pepper

Directions

Cut tomatoes, cucumbers, red and green bell peppers and onion into 1½-inch square pieces. Add garlic, tomato juice, olive oil, vinegar and hot pepper sauce. Process in batches in food processor. Vegetables should be finely chopped but not pureed. Season with salt and pepper to taste.

Refrigerate.

MAKES 4 cups. Each 1-teaspoon serving: 7 calories; 2 mg sodium; 0 cholesterol; 1 gram fat; 0 carbohydrates; 0 protein; 0.03 gram fiber.

>from "Big Dippers," Los Angeles Times; 97-Nov-28 >kitPATh 98-Feb >mc-recipe

Notes: Use as a cocktail sauce for seafood; Possible dipping sauce for some appetizers, such as eggrolls. Core bell peppers by removing seeds and the ribs.

Recipe by: Barbara Figueroa, executive chef at Ivars, Seattle Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 01, 1998

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