Chilled Summer Gazpacho from The Kenwood - Cincinnati News, FOX19-WXIX TV

Chilled Summer Gazpacho from The Kenwood

Chilled Summer Gazpacho
1:  Cucumber – peeled, deseeded (save the seeds for later), small dice
1/2 cup:  Carrot – peeled, small dice
1/4:  Red Onion – small dice
1/4:  Yellow Onion – small dice
1/4 cup:  Green Onion – sliced thin
1/4:  Red Pepper – small dice
1/4:  Green Pepper – small dice
2 ribs:  Celery – small dice
2:  Tomatoes – small dice
1/3 cup: Cilantro – rough chop
6:  Fresh Garlic Cloves, rough chop
1/2 quart: V-8 Juice
2 TB:  Sherry Vinegar
2 TB:  Honey
1 tsp:  Tabasco
1 1/2 TB: Worcestershire Sauce
1/2 tsp:  Cumin
To taste: Kosher Salt
To taste: Black Pepper

Mix all of the diced vegetables and garlic together with the V-8 and set aside. Place the cucumber seeds, 1/4 of the vegetable mixture and remaining ingredients in a blender and puree until smooth. Combine all ingredients and chill for at least 8 hours before serving. Garnish with sour cream. Top with crab meat, shrimp or lobster if desired.
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