TLC Cooking "Emeril's Gazpacho (Video)"

Emeril's Gazpacho

YIELD 3 quarts, 10 to 12 servings

INGREDIENTS

2 ears or 2 cups	fresh corn or thawed frozen
1 teaspoon	vegetable oil
4 ripe medium tomatoes , cored and cut into 1/4-inch cubes, juice reserved
2	small red bell peppers, cored, seeded, and cut into 1/4-inch cubes
2	small cucumbers, peeled, seeded, and cut into 1/4-inch cubes
1/2	small sweet onion, peeled and minced
2	celery ribs, cut into 1/4-inch cubes
1/4 cup	finely sliced green onions
2	medium garlic cloves, minced
1 tablespoon	minced jalapenos
1 tablespoon plus 1 teaspoon	finely chopped fresh herbs, such as cilantro or basil
3 tablespoons	sherry vinegar
2 1/2 teaspoons	salt
1/2 teaspoon	freshly ground black pepper
5 cups	V8 juice or other vegetable juice blend
1 tablespoon	Worcestershire sauce
3 tablespoons	extra virgin olive oil
1 teaspoon	Emeril's Kicked It Up! Red Pepper Sauce or other Louisiana hot sauce

(about 2 pounds),(about 5 cups)(about 1 pound),(about 2 cups)(about 1 pound),(about 2 cups)(about 1/2 cup)(about 1/2 cup)(about 1 1/2 teaspoons)

PREPARATION:

Method:

For the corn: Preheat a grill or grill pan to medium high. Place corn directly on grill. Drizzle with the vegetable oil. Grill, turning occasionally, until corn is well marked. Remove corn from the grill and let cool. Remove the kernels from the cob by placing the cob on a kitchen towel, and running a knife alongside it. Combine the tomatoes and their juice, bell peppers, cucumbers, onion, celery, green onions, garlic, jalapenos, herbs, vinegar, salt, and pepper in a large (at least 4-quart) nonreactive bowl or container. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the V8 juice, olive oil, Worcestershire, and hot sauce. Transfer 6 cups of the mixture to a blender (working in batches if necessary) and puree until mostly smooth. Return the pureed mixture to the bowl and stir to combine. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to marry. Adjust the seasoning if necessary, stir in the corn and serve.
This recipe was featured on the Gluten Free Episode of Emeril Green.

This recipe appears in: Soups

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