Zesty Gazpacho

Cold soups are increasing in popularity. The gazpacho on the right is topped with diced avocado.

Chef Claudia McQuillan shows a new way to eat fruits and vegetables--in cold soup.

Ingredients:

4 garlic cloves
2 cups bread crumbs
2 red bell peppers
1 red onion
1 hot-house cucumber
8 roma tomatoes
1/2 cup chopped Italian parsley
1 large can spicy tomato-base vegetable juice
any variety of chili peppers (to taste), diced
1/2 cup fresh lime juice
1/2 cup olive oil
cumin, paprika, salt and pepper to taste

Preparation:

In a food processor, blend garlic and bread crumbs for approximately one minute, then set aside. In a large mixing bowl, combine red bell pepper, red onion, cucumber, tomatoes, parsley and chili peppers. Pour in spicy vegetable juice and lime juice, then add garlic and bread-crumb mixture and olive oil. Stir well.

In a blender or food processor, puree half of the soup mixture, then pour this back into the bowl of non-puréed soup. Add spices. Stir well to combine all ingredients. Cover and refrigerate for at least four hours. This will allow the flavors to meld.

Resources
Chips and Dips: More Than 50 Terrific Recipes
by Claudia McQuillan
Chronicle Books, 1997
Order this title from Amazon.com.

Guests
Claudia McQuillan
Chef / Cookbook Author / Gelson's / Mayfair SuperMarkets
E-mail: claudiamcq@aol.com
Also in this Episode

Smart Solutions : Episode SSL-414
•	Zesty Gazpacho
•	Green Pea Soup With Mint
•	Centerpiece Alternatives
•	Recycling Alarm Clocks
•	Smart Solutions of the Day