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Recipes

GAZPACHO VINAIGRETTE

RECIPE BY: Dean A. Thomas CEC CCE

“With the garden producing so many vegetables, what better way to utilize than this Spanish chilled soup. From there you can enjoy a salad dressing for the lettuces.”

INGREDIENTS FOR GAZPACHO:

2 Lbs. Fresh Tomatoes, skinned and quartered
8 oz. Red Onion
1 Lb. Red and Green Bell Peppers, mixed
2 each Celery Ribs
2 each Cucumbers
2 each Lemons, juiced
3 each Garlic Cloves
1 Cup Cilantro, roughly chopped
2 each Jalapeños, seeded
1/4 Cup Tomato Paste
6 oz. V-8 Juice

INGREDIENTS FOR VINAIGRETTE:

1/2 Cup Dijon Mustard
1/2 Cup Dry Mustard
1 Cup Cider Vinegar
1 TB Chopped Garlic
1 TB Lea & Perrins Worchestershire Sauce
1 tsp Tabasco
1 tsp Granulated Onion
1/2 tsp Celery Seed
1/4 tsp Cumin, ground
1 TB Salt
1 TB Pepper
3 Cups Olive Oil

METHOD OF PREPARATION – GAZPACHO:

1. Begin by grinding all the Gazpacho Vegetables in the meat grinder with medium blade.

2. Drain vegetables in china cap for 30 minutes.

3. Reduce liquid over medium heat with V-8 juice and tomato paste until thick. Chill

METHOD OF PREPARATION – VINAIGRETTE:

1. Put all the Vinaigrette ingredients, except oil, in a blender.

2. Add oil slowly to emulsify.

3. Stir in gazpacho vegetables and reduced liquid.

Bon Appétit!


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