Gazpacho dipping sauce
192 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Plum tomatoes; halved and seeded |
| ⅓ | English cucumber; unpeeled | |
| ½ | small | Red bell pepper; cored |
| ½ | small | Green bell pepper; cored |
| ½ | Red onion | |
| ½ | teaspoon | Chopped garlic |
| 1⅓ | cup | Tomato juice; chilled |
| ½ | cup | Olive oil; plus |
| 1½ | teaspoon | Olive oil |
| 2 | tablespoons | Sherry vinegar |
| ¼ | teaspoon | Hot pepper sauce |
| Salt; pepper | ||
Directions
Cut tomatoes, cucumbers, red and green bell peppers and onion into 1½-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 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 01, 1998