Chef Jeffrey S. Muldrow is the owner of Va Pensiero Restaurant, an award-winning fine-dining Italian restaurant in Evanston, as well as the owner and chef of Red Limo Cuisine, a gourmet shop and caterer in Northfield. Here he offers his refreshing chilled vegetable gazpacho for a hot summer day.
Chilled Vegetable Gazpacho
1 small red pepper, seeds and stem removed
DirectionsCut all vegetables into small chunks and run through a grinder, or pulse until coarse ground in a food processor or blender.
Add tomato juice to vegetables and whisk in.
Place mayonnaise in a large bowl and slowly whisk in vegetable mixture. (Also good without mayonnaise.)
Add spices and lemon juice and season to taste with salt and pepper and serve chilled.