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Regina's--Southwestern Gazpacho

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* Exported from MasterCook *

 

Southwestern Gazpacho

 

Recipe By :Donna Nordin

Serving Size : 0 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 medium tomatoes -- peeled and seeded

1 medium white onions

5 cups tomato juice

2 medium red bell peppers -- seeded

2 medium green bell peppers -- seeded

1 cucumbers -- peeled and seeded

1 poblano chile -- seeded and deveined

1/4 cup balsamic vinegar

1/2 cup olive oil

1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

cilantro -- coarsely chopped, for garnish

vegetable tower:

1 avocado -- diced

1 small red onion -- diced

1 tomato -- diced

1 small cucumber -- diced

3 green onions -- chopped (3-4)

 

Puree the tomatoes and one of the onions in a food processor or blender until

smooth, adding some of the tomato juice to liquefy. Whisk the vinegar, oil and

garlic.

 

Stir into tomato mixture with the tomato juice. Stir well and add the

seasonings, adjusting to taste. Chill and serve in large shallow soup bowls with

a Vegetable Tower in the center of the bowl and garnished with cilantro, as

desired.

 

Obtain a piece of non-toxic PVC pipe (or a glass) and a spice jar or glass that

fits into the pipe. Place the pipe onto a small plate and pack it with layers of

avocado, then onion, tomato, cucumber and green onions, tamping each layer down

with the spice jar. Refrigerate for 2 hours.

 

Gently applying downward pressure with the spice jar, pull up on the PVC pipe to

remove the tower of vegetables. Pour the soup around the outside of the tower.

Garnish with cilantro, as desired.

 

Source:

" http://www.pbs.org/regina/recipes2/index.htm "

 

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Per Serving (excluding unknown items): 1995 Calories; 144g Fat (60.1% calories

from fat); 33g Protein; 183g Carbohydrate; 49g Dietary Fiber; 0mg Cholesterol;

6663mg Sodium. Exchanges: 0 Grain(Starch); 29 Vegetable; 1 Fruit; 27 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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