cayenne pepper

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Heirloom Tomato Gazpacho

This True Food Kitchen version of the Spanish classic is one of our most popular dishes during the broiling summer months in Phoenix. Nothing tastes better on a sizzling day than ice-cold fresh vegetables in a chilled bowl. Paradoxically, adding a little hot spice helps your body cool itself as well. This dish is a good base for experimenting with different chiles, as their flavors emerge cleanly. -Chef Michael Stebner

4 to 5 pounds chopped heirloom tomatoes
1 20-ounce can diced tomatoes
2 celery stalks, diced
1 poblano chile, stemmed, seeded and chopped
1 red bell pepper, diced
1 small red onion, diced
1/2 cup diced jicama
1 medium cucumber, peeled, seeded and diced
1/4 cup chopped Italian parsley
1 tablespoon chopped cilantro
1/3 cup red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons vegetarian Worcestershire sauce
1 1/2 teaspoons green Tabasco sauce
2 teaspoons salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne

Combine all ingredients plus 1/4 cup cold water in a large bowl and mix well to combine. Remove three cups of the mixture and place in a blender. Blend until smooth and then return to the bowl. Mix well, cover and refrigerate. Serve cold.

Makes 12 cups, 6 servings

Nutrients Per Serving:
Calories 159.9
Fat 5.9 grams
Saturated Fat 0.8 grams
(30.4% of calories from fat)
Protein 5.3 grams
Carbohydrate 25.1 grams
Cholesterol 0 mgs
Fiber 8.0 grams

This recipe is courtesy of Dr. Weil's True Food Kitchen restaurant in Phoenix, Arizona.


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