Gazpacho with Jalapeño and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Michael Kornick's hip mk restaurant in Chicago has quickly become one of my favorite places for a special dinner, writes Thien Sylora of Chicago, Illinois. I had a terrific gazpacho there. Ingredients:
3 1/2 cups (or more) tomato juice |
8 plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces |
1 english hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces) |
1 red bell pepper, cut into 1/4-inch pieces (about 1 cup) |
1 medium onion, chopped |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh parsley |
3 tablespoons fresh lemon juice |
1 green onion, minced |
1 1/2 teaspoons minced seeded jalapeño chili |
2 garlic cloves, minced |
Directions:
1. Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic. Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
2. Serve cold.
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