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-> [Soups & Stews, Spanish, Vegetables, Western European] -> [Farmer's gazpacho with basil Recipe] |
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Farmer's gazpacho with basil
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| Artist: |
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| Categories: |
Soups & Stews, Spanish, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| | Red onion, halved | | 1
| med | Carrot, scrubbed | | 1/2
| large | Sweet red pepper | | 2
| small | Pickling cucumbers | | | -- scrubbed | | 3
| large | Ripe tomatoes | | | -- halved, juiced & seeded | | 1/2
| cup | Fresh basil leaves | | | -- (loosely packed) | | 1
| large | Ear corn, raw or leftover | | | -- corn cut from husk | | | -- kernels separated | | 2
| cup | Seasoned tomato juice | | 1/2
| tsp | Sugar | | | Salt | | | Freshly ground pepper | | | Hot pepper sauce | | | Fresh basil leaves | | | -- (for garnish) |
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Procedures:
| 1 | Finely chop onion, carrot, sweet red pepper and cucumbers. | | 2 | If using food processor, cut onion, carrot, sweet red pepper and cucumbers into 1-inch pieces. | | 3 | Place vegetables in processor work bowl fitted with metal blade. | | 4 | Finely chop, using quick on/off motion until vegetables are desired texture. | | 5 | Transfer to 2-quart mixing bowl. | | 6 | puree tomatoes with basil until smooth in blender or processor work bowl (use same bowl used for vegetable chopping, without washing). | | 7 | Add puree to vegetables along with corn kernels, tomato juice and sugar. | | 8 | Season to taste with salt, pepper and hot pepper sauce. | | 9 | Stir well to combine. | | 10 | serve chilled or gently reheated (try to retain crunch in vegetables). | | 11 | To serve, stir well, adjust seasonings to taste and garnish with basil leaves. | | 12 | Makes about 5 ?cups, 4 servings. | | 13 | note: can be made 3 days ahead and refrigerated, covered airtight. | | 14 | Gabi"s notes: fresh corn is better, but canned corn is easier. |
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