Spicy Gazpacho. By John Reiley
Why I Love This Recipe
Serve cold.
Ingredients You'll Need
Ingredients:
1. Qtr cup EVOO
2. 8 cloves garlic – chopped
3. 2 teaspoons oregano
4. 6 oz can tomato paste
5. 2 tablespoons balsamic vinegar
6. 1 qt low sodium chicken stock
7. 1.5 lbs vine ripened tomatoes
8. 1 cup chopped cucumber
9. ½ cup chopped red onion
10. 1 cup bell pepper chopped
11. 1 small jalepeno seeded and chopped
12. 1 lime
13. 2 teaspoons worcestershire sauce
14. Salt
15. Pepper
16. Red pepper flakes
Directions
Direction:
Saute EVOO, garlic, oregano, and tomato paste over medium heat until blended. Add in vinegar and chicken stock. Bring to a boil then remove and cool.
In a separate bowl, add remaining vegetables, juice of lime, salt, pepper, and pepper flakes. Tomatoes must be peeled, cored, and seeded. Add juice from tomatoes to bowl. Mix thoroughly. Remove ¾ of vegetables and pure’ in food processor. Return to bowl and add tomato paste mix from step one. Add salt and pepper to taste. Put in refrigerator for at least 2 hours.
