Focus on food: July 14, 2006

Gazpacho

The following recipe is from our Westport Cooks Archives and one of our previous classes held by Pam Bermudez. You can use this recipe and add your own style as you make your own Gazpacho.

Ingredients:
• 1 red pepper, trimmed and quartered
• 1 yellow pepper, trimmed and quartered
• 1 green pepper, trimmed and quartered
• 1 orange pepper, trimmed and quartered
• 3 cucumbers, peeled, seeded, and roughly chopped
• 1 red onion, quartered
• 1-28oz. can whole tomatoes in juice
• 1-14 ½ oz. can light and fat free chicken broth
• 1-11 ½ oz. can V-8 juice
• 1 tablespoon chopped garlic
• 3 tablespoons red wine vinegar
• 2 teaspoons hot pepper sauce, or to taste
• 1jalepeno pepper, finely minced
• Salt and pepper to taste

The following recipe is from our Westport Cooks Archives and one of our previous classes. You can use this recipe and add your own style as you make your own Gazpacho.
Directions:
In a food processor, roughly chop the peppers, cucumbers, and onion using the pulse speed. Remove and place in a bowl.

Add tomatoes to the food processor and pulse until evenly chopped. Add to the vegetables that you previously chopped.

Mix in all of the remaining ingredients and adjust the seasoning to your liking.
Yields 11 cups.