Zesty Gazpacho

By by the World of Whirlpool & Chef Ann Nolan
Images
Zesty Gazpacho
Serves
Makes 4 to 6 servings
Ingredients
  • 1 can (14.5 oz) Muir Glen Organic “Fire Roasted” tomatoes
  • 1 cup of chopped Persian/English cucumber
  • ½ cup of green pepper
  • ½ cup red pepper
  • ½ cup celery
  • ¼ cup red onion
  • 1 clove garlic, rough chopped
  • 1 can (13.5 oz) chicken broth (may use vegetable broth)
  • 2 tablespoon lemon juice
  • 3 teaspoon Sherry vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 1 teaspoon of Tabasco or Chipotle Tabasco (may make spicier according to your taste)


Procedure
Place all ingredients in the KitchenAid Torrent Blender.

Place the lid on the Torrent Blender pitcher and place in the housing.

Choose the SOUPS/SAUCES SETTING and let blend about 45 seconds.

Pour the contents from the pitcher into a storage container.

Place in refrigerator to chill for 6 hours or overnight for the flavors to develop. When ready to serve, pour gazpacho in serving bowls.

Garnish with a lime wedge or cooked chill shrimp.

Zesty Gazpacho

By by the World of Whirlpool & Chef Ann Nolan
Serves
Makes 4 to 6 servings
Ingredients
  • 1 can (14.5 oz) Muir Glen Organic “Fire Roasted” tomatoes
  • 1 cup of chopped Persian/English cucumber
  • ½ cup of green pepper
  • ½ cup red pepper
  • ½ cup celery
  • ¼ cup red onion
  • 1 clove garlic, rough chopped
  • 1 can (13.5 oz) chicken broth (may use vegetable broth)
  • 2 tablespoon lemon juice
  • 3 teaspoon Sherry vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 1 teaspoon of Tabasco or Chipotle Tabasco (may make spicier according to your taste)


Procedure
Place all ingredients in the KitchenAid Torrent Blender.

Place the lid on the Torrent Blender pitcher and place in the housing.

Choose the SOUPS/SAUCES SETTING and let blend about 45 seconds.

Pour the contents from the pitcher into a storage container.

Place in refrigerator to chill for 6 hours or overnight for the flavors to develop. When ready to serve, pour gazpacho in serving bowls.

Garnish with a lime wedge or cooked chill shrimp.