Garden Chef Recipes

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
Makes 8 servings

Ingredients

1 small red pepper, seeds and stem removed

1 small yellow onion, peeled

1 large cucumber, peeled and seeded

2 green onions, roots removed

2 plum tomatoes, cores removed

½ cup chopped celery

1 large clove garlic, peeled

1 32-ounce can of cold tomato juice

1 cup mayonnaise

¼ tsp. paprika

1 tsp. lemon juice

Pinch cayenne pepper

Salt and pepper to taste

Directions

Cut 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.