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Calfornia Gazpacho

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  • 6 c Tomato juice
  • 1 Medium-size red and yellow tomato; peeled, seeded, and finely chopped, (or 2 red tomatoes)
  • 1 Medium-size cacumber; seeded and finely diced
  • 1 Medium-size Maui onion; finely diced
  • 1/2 Medium-size red and yellow bell pepper; stemmed, seeded, and finely diced
  • 1/2 Jalapeno chili; stemmed, seeded, and finely minced
  • L/2 bunch fresh cilantro; stemmed and finely chopped
  • 1 Medium-size garlic clove; finely chopped
  • 1 1ime; juiced
  • 1/4 c Extra-virgin olive oil
  • L/4 cup Cabernet vinegar or white wine vinegar
  • Salt and freshly ground black pepper
  • 3 tb Sour cream
  • 6 sm Sprigs fresh cilantro


WHEN I WAS A KID, MY MOM USED TO MAKE THE GAZPACHO OUT OF THE New York Times Cookbook. I always liked the way the cool tomato soup had all those fresh little goodies in it. I've adapted my memories of that childhood gazpacho into the somewhat more fiery version here. The key to it, I feel, is to start with really impeccable ingredients; since you don't cook gazpacho, the soup has nothing to hide. Use a rich, high quality tomato juice as your base; I like the Sacramento brand. If Maui onions aren't available in your area, Walla Walla, Vidalia, or a good sweet red onion will do.
In a large mixing bowl, combine the tomato juice with all the vegetables, the lime juice, olive oil, and vinegar. Cover and chill for several hours in the refrigerator. Season to taste with salt and pepper. Ladle the soup into chilled serving bowls. Spoon a dollop of sour cream into each bowl and topwith a sprig of cilantro. Yield: For 6 servings Posted to recipelu-digest by LSHW <> on Feb 20, 1998