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

How Do You Cook Gazpacho Dipping Sauce?

If you know another way to cook Gazpacho Dipping Sauce please make a comment in the form below to help other free recipe users make the best of this free recipie.