ezRecipe-Zee: Cooking Recipe: How to make Gazpacho With Jalapeño And Cilantro

Gazpacho With Jalapeño And Cilantro

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Date Added:	April 15, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Restaurant, Soups / Stews, Copy Cat / Restaurant

Ingredients:

3 1/2 cups          tomato juice
8                   plum tomatoes - (abt 18 oz)
                    cut into 1/4" pieces
1                   English hothouse cucumber - (abt 7 oz)
1                   red bell pepper
1     medium        onion
1/4   cup           chopped fresh cilantro
1/4   cup           chopped fresh parsley
3     tablespoons   fresh lemon juice
1                   green onion
1 1/2 teaspoons     minced seeded jalapeño chili
2                   garlic cloves
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic.
Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
Serve cold.
This recipe yields 6 to 8 first-course servings.
Comments: "Michael Kornick’s hip mk restaurant in Chicago has quickly become one of my favorite places for a special dinner," writes Thien Sylora of Chicago, Illinois. "I had a terrific gazpacho there."

Notes:
Recipe from the R.S.V.P. column - MK, Chicago, IL

Nutrition Facts not Available

Rating: ()

Added On: April 15, 2008

* Bon Appétit, June 2001