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Gazpacho - from Mosaic
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Cuisine: Soup
From the menu of . . . Mosaic
308 W. Ponce de Leon Ave., Decatur
404-373-9468
Q: I recently had fresh gazpacho at Mosaic restaurant. It surpassed any I've ever tasted. Is there any chance you could persuade them to part with this recipe from heaven?
- Susan Silverthorn, Atlanta
A: Gazpacho is a traditional Spanish summer soup served cold. Mosaic's version includes finely chopped jalapeno pepper to give it a little zest, which is typical of founding chef Rene Chandia's menu that combines elements from four cuisines: French, Spanish, Italian and Chilean.
Hands on time: 15 minutes Total time: 15 minutes Serves: 8
Ingredients:
-
2 (46-ounce) cans tomato juice
2 small white onions, diced
10 to 12 Roma tomatoes, diced
3 cucumbers, diced
1 tablespoon chopped garlic
3 ribs celery, finely chopped
1 bunch cilantro, finely chopped
1 jalapeno, finely chopped
Salt and black pepper to taste
1/4 cup red wine vinegar
1/4 cup lemon juice
Instructions:
Chop ingredients individually, or place them in a food processor and pulse lightly until desired consistency. Refrigerate until ready to serve. Ladle into chilled bowls.
Nutrition:
Per serving: 105 calories, 25 grams carbohydrates, 5 grams protein, 4 grams fiber, no fat, no cholesterol, 1,207 milligrams sodium
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Recipes from: Mosaic