Chef's Quick Tip: Gazpacho
This week, Chef Angela Baldanza of Baldanza at the Schoolhouse in Wilton, shows Tina Redwine how to make Gazpacho.
2 English cucumbers deseeded leave skin on
4 red bell peppers
8 fresh plum tomato
1 red onion
2 cloves of fresh garlic
1 1/2 quarts of tomato juice
1/2 C of white wine vinegar
1/2 C of extra virgin olive oil
1/4 cup fo cholula or tobacco sauce
1 tbs salt
1/2 tbs of pepper
1/2 tbs of red pepper flakes
Combine separately each of the ingredients in a food processor until coarsely chopped do not puree. Add the tomato juice, cholula, olive oil, vinegar, salt, pepper and red pepper flakes and mix well. Refrigerate for 3 hours until chilled.