TLC Cooking "Emeril's Spanish Style Gazpacho"

Emeril's Spanish Style Gazpacho

INGREDIENTS

3 pounds	ripe, tomatoes, peeled, seeded, and chopped
1 pound	strawberries, stems removed
1	each green and red bell pepper, seeded and chopped
1	English cucumber, peeled, seeded and chopped
1/2	small red onion, chopped
1	clove garlic
1	small jalapeno, seeded
1/2 cup	olive oil
4 tablespoons	sherry vinegar
Salt to taste
For garnish:
1/2 cup	red onion, finely diced
1 /2 cup	cucumber, peeled, seeded and finely diced
1/2 cup	red or green bell pepper, finely diced
1/2 cup	finely diced strawberries

(save the juice)

PREPARATION:

Method:

In food processor, combine tomatoes, strawberries, peppers, cucumber, onion, garlic, and jalapeno and blend as smoothly as possible. This may be done in several batches. After processing, pass the mixture through a strainer into a large bowl. Once the mixture has been strained, add the olive oil, vinegar, remaining juice, and salt to taste. Cover and refrigerate for several hours until well chilled.
Serve Gazpacho cold in a glass with an assortment of garnishes.
Editor's Note: Look for organic and locally-grown ingredients when you can.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Emeril's Culinary Adventure: Napa episode of Emeril Green.

This recipe appears in: Soups

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