[CH] Gazpacho with Avocado and Cumin Chips
Scott Peterson (scottp4@mindspring.com)
Mon, 25 Aug 2003 20:07:53 -0700
At 06:35 PM 8/25/2003 -0400, you wrote:
> I've done the usual
>salad & guacamole...any chile related recipes you'd like to share???
You can heat this one up quite a bit with various peppers.
Gazpacho with Avocado and Cumin Chips
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : July/Aug '98 Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups bottled Bloody Mary mix (such as Major
Peters)
1 1/2 cups finely diced tomato
1 cup finely diced yellow bell pepper
3/4 cup chopped seeded peeled cucumber
3/4 cup finely diced red onion
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
2 garlic cloves -- crushed
1 (5 1/2-ounce) can low-sodium vegetable juice
1 (5 1/2-ounce) can tomato juice
3/4 cup diced peeled avocado
3/4 cup chopped green onions
Cumin Chips (recipe follows)
Combine the first 12 ingredients in a large nonaluminum bowl. Cover and
chill. Serve with avocado, green onions, and Cumin Chips.
Serving Size: 1 cup soup, 2 tablespoons avocado, 2 tablespoons green
onions, and 4 tortilla chips
____________________
To Make Cumin Chips:
Preheat oven to 350º.
Place tortilla wedges on a large baking sheet. Lightly coat wedges with
cooking spray, and sprinkle with cumin. Bake at 350º for 10 minutes or
until chips are lightly browned and crisp.
Yield: 2 dozen
Serving Size: 4 chips
Scott Peterson
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