Title: Gazpacho Dipping Sauce
Categories: Condiments, Dip, Mc-recipe
Yield: 192 Servings

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

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 on Feb 01,
1998