Free Recipe Gazpacho Dipping Sauce
Recipe Type: C Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 192
Ingredients for Gazpacho Dipping Sauce Recipe
18 oz Plum tomatoes; halved and
-seeded
1/3 English cucumber; unpeeled
1/2 sm Red bell pepper; cored
1/2 sm Green bell pepper; cored
1/2 Red onion
1/2 ts Chopped garlic
1-1/3 c Tomato juice; chilled
1/2 c Olive oil; plus
1-1/2 ts Olive oil
2 tb Sherry vinegar
1/4 ts Hot pepper sauce
Salt; pepper
Gazpacho Dipping Sauce Preparation
Cut tomatoes, cucumbers, red and green bell peppers and onion into 1 1/2-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@wizard.ucr.edu> on Feb 01, 1998
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