What's Cooking: Gazpacho
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Soup in the summer? Well yes, especially if it's a cool and refreshing gazpacho!
At Merchants Row, 48 Monument Sq. in Concord, Chef Cassandra Pianowski has created a delicious vegetable gazpacho, packed full of fresh ingredients! < div class="recipe" >MERCHANTS ROW AT 48 MONUMENT'S VEGETABLE GAZPACHO
6 ripe tomatoes, chopped
1-1/2 red onion, medium size, fine diced
2ea summer squash, medium diced
2ea zucchinis, medium diced
Half pineapple, (sliced and grilled) then medium diced
2 stalks celery, chopped
1ea European cucumber, medium diced
1/2 of each red and green bell pepper, medium diced
2-3 tbsp chopped cilantro
2 tbsp chopped fresh mint
3-4 tbsp fresh lime juice
2 cloves garlic, minced
5-6 drops of Tabasco or Cholula sauce
5 cups V8, tomato juice
1 -1/2 cup pineapple juice
2 tbsp Worcestershire sauce
2 tbsp toasted cumin
Salt and pepper to taste
Combine all ingredients. Cover and refrigerate for a least 6hrs, allowing all flavors to blend.
Yield: 8-10 cups.
At Merchants Row, they serve it with some fresh cilantro, a slice of lime and a nice piece of grilled bread.
That's what's cooking, I’m Sarah French 7 news.