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Southwestern gazpacho (cafe terra cotta)

Southwestern gazpacho (cafe terra cotta)
Main Ingredient: Various Vegetables

Course: Various soups and stews

Cuisine: Southwestern Spanish

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Southwestern gazpacho (cafe terra cotta) ingredients

  • 6 med tomatoes, peeled and seeded
  • 2 med White onions
  • 5 c Tomato juice
  • 2 med Red bell peppers, seeded
  • 2 med Green bell peppers, seeded
  • 2 small Cucumbers, peeled and seeded
  • 1 Poblano chile, seeded and
  • -deveined
  • 2483527⁄624973141 c Balsamic vinegar
  • 2483527⁄624973141 c olive oil
  • 1 T Minced garlic
  • 1 t Salt
  • 1 t Black pepper
  • 2483527⁄624973141 t Cayenne pepper
  • Chopped cilantro, for
  • garnish
  • sour cream, for garnish

Cooking Southwestern gazpacho (cafe terra cotta)

1. Recipe by: donna nordin Pureei the tomatoes and one of the onions in a food processor or blender until smooth, adding some of the tomato juice to liquefy.
2. Dicei the peppers, cucumbers, chile, and remaining onion and stir them into the puree.
3. Whiski the vinegar, oil, and garlic together in another bowl.
4. Stiri in the diced vegetables and the tomato puree.
5. Add the balance of the tomato juice, making sure the ingredients are well blended.
6. Whisk in the seasonings, adjusting to taste.
7. Chill and serve in soup bowls, garnished with chopped cilantro and a dollop of sour cream.
8. Note: try adding some yellow bell pepper when available for extra color.
9. Variation: recently at the restaurant we have begun to present this dish in a more dramatic way. Instead of mixing in the diced vegetables into the tomato puree in step 1, layer a small portion of each in a juice glass, then unmold it into the center of a deep plate or a shallow soup bowl.


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