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La Belle Cuisine
Gazpacho Gold Pacifica Grill
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3 pints yellow cherry tomatoes
1 garlic clove
1 fresh jalapeño pepper, minced
1 cup coarsely chopped fresh
coriander [cilantro]
1 cup chopped yellow bell pepper
1 cup chopped red bell pepper
1 cup peeled, seeded, chopped cucumber
1/2 cup peeled, and chopped jicama
1/2 cup diced red onion
3/4 cup rice-wine vinegar
1/4 cup dry white wine
2 tablespoons olive oil
2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
6 tablespoons sour cream
2 tablespoons chopped fresh chives
In blender or processor purée tomatoes, garlic, jalapeño,
1/2 cup
yellow
bell pepper, 1/2 cup red bell pepper, 1/2 cup cucumber, 1/4 cup jicama,
and
1/4 cup
onion. Transfer purée to a bowl and stir in remaining bell
pepper, cucumber, jicama and
onion. Stir in vinegar, wine, oil, salt and
pepper and chill the gazpacho, covered, for 1
hour.
Divide gazpacho among 6 bowls, garnish each serving with 1 tablespoon
sour cream and
sprinkle fresh chives over the sour cream. Serves 6.
Gazpacho - The Quintessential Summer Soup
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