Basic Gazpacho

Recipe Ingredients

3 lbs	1362g / 48oz	Ripe tomatoes - peeled, seeded, and chopped
1/2 lb	227g / 8oz	Cucumbers - peeled, seeded and chopped
1 cup	110g / 3.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped red pepper
1/2 cup	31g / 1.1oz	Chopped red onion
1 teaspoon	5ml	Chopped garlic
1 tablespoon	15ml	Chopped jalapeno pepper
3 tablespoons	45ml	Red wine vinegar
1/4 cup	59ml	Good Olive oil
12 oz	340g	Tomato juice
		Salt - to taste
		Freshly ground black pepper - to taste
		Ground coriander
3 tablespoons	45ml	Chopped cilantro
1		Lime - cut into slices
6		French bread - toasted
		Gazpacho Relish
2 tablespoons	30ml	Small-diced red pepper
2 tablespoons	30ml	Small-diced cucumber
2 tablespoons	30ml	Small-diced red onion
2 tablespoons	30ml	Small-diced red tomatoes
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

Combine all ingredients in a blender or food processor (except bread and limes), and puree until smooth. Transfer to a large bowl and refrigerate for 4 hours.

Meanwhile prepare the Gazpacho Relish by combining all ingredients.

Ladle out soup into pretty bowls, top with a large tablespoon of relish, 1 crouton, and a slice of lime.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2178 broadcast 07-22-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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