|
GAZPACHO SOUP
Source: Cafe Terra Cotta, Tucson, Arizona
1 (46 oz.) can tomato juice
1/3 bunch fresh cilantro
1 cucumber, peeled and seeded
1/3 bunch fresh green onions
2 serrano peppers with seeds (remove seeds if you don't want the soup to be hot)
1/3 T. salt
Puree all in blender and chill.
Vegetable Tower:
1/4 C. avocado, diced
1/4 C. diced Roma tomatoes
1/4 C. peeled, seeded, and diced cucumbers
1/4 C. diced red onions
1/4 C. diced green onions
Layer all ingredients in 2-inch special round mold. Pack tightly. Place in center of bowl. Fill bowl with chilled gazpacho. Remove special mold by pressing lightly. Garnish with a sprig of fresh cilantro.
|