Recipe of Tejas Gazpacho - Food Recipes

-- MasterCook Extracted --

Tejas Gazpacho

Recipe By : Mark Haugen of Tejas, Minneapolis,MN
Serving Size : 12
Preparation Time :1:00
Categories : Soups Southwestern Cuisine Healthy And Hearty Vegetable Dishes

Ingredients - Preparation Method:

3 pounds fresh tomatoes -- peeled & seeded 24 fluid ounces tomato juice 4 fluid ounces balsamic vinegar 5 tablespoons tomato paste 2 serrano peppers 1 dash Tabasco sauce 1/4 teaspoon Worcestershire sauce 1 tablespoon sugar -- to taste 1 teaspoon salt 2 teaspoons ground cumin 1/2 teaspoon fresh ground black pepper 2 tablespoons lime juice -- use fresh-squeezed 2 cups water 1 whole red bell pepper, peeled & seeded -- diced in 1/4" pieces 1 whole green bell pepper, peeled & seeded -- diced in 1/4" piece 1 whole yellow bell pepper, peeled & seeded -- diced in 1/4" pieces 2 cups scallions -- thinly sliced 2 cups cucumber, peeled & seeded -- diced in 1/4" pieces 2 cups jicama, peeled -- diced in 1/4" piece 1 cup zucchini -- diced in 1/4" piece 1 Cup yellow squash -- diced in 1/4" pieces 4 whole tomatoes, outside skin and flesh only -- diced in 1/4" piece 2 tablespoons cilantro, basil, or parsley -- chopped Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups Water") in a blender. Strain and chill the mixture. When chilled, stir in all of the remaining ingredients. Serve chilled. Will keep well in the refrigerator for up to three days. - - - - - - - - - - - - - - - - - - Serving Ideas : Holds well in refrigerator for up to three days. Nutr. Assoc. : 1514 1503 1573 0 1099 0 0 1203 0 491 161 823 0 1106 685 5631 1337 3010 3794 1672 1428 1514 384