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| Gazpacho Dipping Sauce Recipe |
Category: Condiments / Dips
Rating:
N/A
Servings: 192
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Ingredients
18 oz plum tomatoes; halved and seeded
1/3 english cucumber; unpeeled
1/2 small red bell pepper; cored
1/2 small green bell pepper; cored
1/2 red onion
1/2 teaspoon chopped garlic
1 1/3 cup tomato juice; chilled
1/2 cup olive oil; plus
1 1/2 teaspoon olive oil
2 tablespoon sherry vinegar
1/4 teaspoon hot pepper sauce
1 salt; pepper
Cooking Directions:
Cut tomatoes, cucumbers, red and green bell peppers and onion into 1 1/2-inch square pieces. Add garlic, tomato juice, olive oil, vinegar and hot pepper sauce. Process in batches in food processor. Vegetables should be finely chopped but not pureed. Season with salt and pepper to taste. Refrigerate.
MAKES 4 cups. Each 1-teaspoon serving: 7 calories; 2 mg sodium; 0 cholesterol; 1 gram fat; 0 carbohydrates; 0 protein; 0.03 gram fiber.
>from "Big Dippers," Los Angeles Times; 97-Nov-28 >kitPATh 98-Feb >mc-recipe
Notes: Use as a cocktail sauce for seafood; Possible dipping sauce for some appetizers, such as eggrolls. Core bell peppers by removing seeds and the ribs.
Recipe by: Barbara Figueroa, executive chef at Ivars, Seattle
condiments,dips
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