Mexican gazpacho
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red bell peppers -- halved | |
| Lenthwise | ||
| 2 | cups | Tomato juice |
| ½ | cup | Red wine vinegar |
| ⅓ | cup | Extra virgin olive oil |
| ⅓ | can | Red onion -- coarsely |
| Chopped | ||
| 1 | Seedless cucumber -- peeled | |
| And chopped | ||
| 1 | large | Red bell pepper -- seeded |
| And chopped | ||
| 4 | Plum tomatoes -- coarsely | |
| Chopped | ||
| Salt and pepper | ||
| 2 | dashes | Tabasco sauce |
| 1½ | tablespoon | Parsley -- chopped |
| 1 | Avocado -- diced for | |
| Garnish | ||
| 2 | Eggs, hard-boiled -- chopped | |
| For garnish | ||
Directions
Roast the 2 red bell peppers. In a blender, puree the roasted peppers with 1 cup of the tomato juice and pour it into a large bowl.
Whisk in the vinegar, olive oil and remaining 1 cup tomato juice.
Add all the fresh vegetables through the tomatoes to the tomato juice mixture. Working in small batches, place the mixture in the food processor and pulse on and off 6 to 8 times until blended but still chunky. Remove to a second large bowl. Season with salt, pepper and the tabasco sauce. Stir in the parsley. Refrigerate at least 6 hours before serving. Serve chilled, garnished with the avocado and hard cooked egg.
Recipe By : All Around the World Cookbook From: Meg Antczak Date: 08-25-95 (21:41) (159) Fido: Cooking