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 |
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. |