Gazpacho (Chilled Vegetable Soup)
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Ingredients
1 cup tomato or V-8 juice, 4 lg ripe tomatoes- peeled and finely chopped, 2 T red wine vinegar,3 T olive oil, 1 lg cucumber- seeded and finely chopped, 1/4 t garlic salt, 1/2 t salt, 2-3 T finely chopped green chile*, 1 med sweet onion- finely chopped, Freshly cracked black pepper to taste,
Directions
1. Combine all ingredients in a medium-sized mixing bowl. Chill at least 1 hour before serving.
To serve, pour into small lettuce-lined bowls.
*Preparation of Fresh Green Chile
Green chile should have the tough, transparent outer skin removed before it is used. The process is simple and may be done as follows:
1. Rinse and dry a fresh green chile.
2. Prick chile with the tines of a fork to allow for release of steam. Place chile on a cookie sheet 4-6 inches below the broiling element. Turn chile frequently until it is uniformly blistered.
3.Remove chile from the broiler and cover with a damp towel for 10 minutes.
Proceed with one of the steps below:1. When cooled, package chiles in a freezer-weight container, seal, and freeze for later use.
2. Remove the outer skin and freeze as in step 1.
3. Remove outer skin, stem, and seeds. Chop and use in any recipe.
4. Remove outer skin and leave chile whole for freezing, drying, or use in a recipe.
