Gazpacho

gazpacho
@ The Culinary Institute of America

INGREDIENTS
Makes 8 Servings

3 cups diced tomato (peeled, seeded, and juices reserved)
2 cups diced cucumber (peeled and seeded)
1 1/4 cups minced onion
1 cup minced bell pepper
2 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
2 tablespoons minced fresh herbs such as tarragon, thyme, or parsley
3 cups canned tomato juice
1/4 cup red wine vinegar
Juice of 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup sliced chives

DIRECTIONS
Reserve 2 tablespoons each of the tomato, cucumber, onion, and pepper for the garnish.
Purée remaining tomato, cucumber, onion, and pepper in a food processor or blender with the garlic, tomato paste, olive oil, and herbs until fairly smooth with some texture remaining.
Transfer to a mixing bowl and stir in tomato juice, red wine vinegar, lemon juice, salt, and cayenne to taste. Cover and chill thoroughly, at least 3 hours.
Recheck seasoning after chilling and adjust if needed. Serve in chilled bowls garnished with reserved vegetables and chives.

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