Gazpacho With Herbs And Chiles Recipe - Cooking Index
Gazpacho With Herbs And Chiles Recipe - Cooking Index
Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?"
Courses: Soup| 4 cups | 948ml | Tomato juice |
| 1 | Red onion - finely chopped | |
| = (abt 2 cups) | ||
| 1 | Cucumber - halved, peeled, | |
| Seeded, finely chopped - (abt 1 1/2 cups) | ||
| 1 | Red bell pepper - finely chopped | |
| = (abt 1 cup) | ||
| 1 | Yellow bell pepper - finely chopped | |
| = (abt 1 cup) | ||
| 2 | Tomatoes - seeded, and | |
| Finely chopped - (abt 1 cup) | ||
| 1/4 cup | 59ml | Champagne vinegar |
| = (or white wine vinegar) | ||
| 1 1/2 tablespoons | 22ml | Chopped seeded jalapeño chile |
| 1 tablespoon | 15ml | Chopped fresh basil |
| 1 tablespoon | 15ml | Chopped fresh cilantro |
| 1 tablespoon | 15ml | Chopped fresh parsley |
| 1 | Garlic clove - minced | |
| 3/4 teaspoon | 3.8ml | Hot pepper sauce |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)
This recipe yields 8 servings.
Source:
Bon Appetit, July 2003
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