View Along Rocky Coast to Town of Nerja and Mountains, Costa Del Sol, Andalucia, Spain, Europe
View Along Rocky Coast to Town
of Nerja and Mountains, Costa
del Sol, Andalucia, Spain
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Ruth, Tomlinson
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Tomatoes Pear and Red Vine-Ripened
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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.


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