 Gazpacho with Carrots
Makes 4 (1-1/2 cup) servings
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Ingredients
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2
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pounds tomatoes (7 to 8 medium tomatoes)
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1
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green bell pepper
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1
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medium cucumber, peeled
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1/2
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medium red onion
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1
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medium celery stalk, cut into 3-inch pieces
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1
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cup matchstick carrots
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1/4
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cup cilantro
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1
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jalapeño pepper*
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1/3
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cup lime juice
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3
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tablespoons cider vinegar
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2
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to 3 tablespoons olive oil
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1-1/2
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teaspoons salt
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Sour cream, diced avocado and cilantro, to garnish (optional)
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*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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1. Dice 1/2 cup tomatoes, 1/4 cup bell pepper and 1/4 cup cucumber. Combine in medium bowl; set aside.
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2. Roughly chop remaining tomatoes, bell pepper, cucumber, onion and celery. Place in food processor with all remaining ingredients except garnishes; blend until smooth. (You may have to do this in batches.) Transfer to large bowl, stir, cover with plastic wrap. Cover reserved tomato mixture with plastic wrap. Refrigerate both overnight.
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3. Ladle equal amounts of soup into 6 soup bowls. Top with reserved tomato mixture. Garnish with dollop of sour cream, avocado and cilantro, if desired.
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© Publications International, Ltd.
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Printed
from fbnr.com
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