Chunky Gazpacho
This refreshing cold soup can be ready in less than 10
minutes. You may serve it at once, but it improves with chilling.
INGREDIENTS
1 small garlic clove, peeled
1/2 small jalapeno pepper*
4 scallions
1 celery stalk
1/2 medium bell pepper
2 tomatoes
2 cups tomato or V-8 juice
1 medium cucumber
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4-1/2 cups yield
Halve jalapeno pepper and remove seeds. Trim scallions and
celery and cut into 1-inch pieces. Quarter and seed bell
pepper and tomatoes. Peel cucumber and cut in half lengthwise. Remove
seeds and cut to fit feed tube vertically.
Use metal blade to process garlic and jalapeno pepper until
finely chopped. Add scallion, celery and bell pepper. Pulse/chop to medium
chop. Put in large mixing bowl. Pulse/chop 1/2 the tomatoes until coarsely
chopped. Add to mixing bowl. Puree remaining tomatoes until smooth, about 1
minute. With machine running, pour in 1/2 cup of tomato juice. Add to mixing
bowl with remaining tomato juice and stir.
Insert slicing disc, stand cucumber pieces upright in feed
tube and slice, using light pressure. Add to mixing bowl with remaining
ingredients and stir to combine. Cover and chill before serving.
*Handle hot peppers carefully. Their oil can irritate the skin and eyes. Wash your hands after preparing them.