Tasty blender creations from Susan Feniger and Leeza Gibbons - AmericaNowNews.com

Gazpacho: Cold soup for a hot summer day

As promised, here is a recipe from Chef Susan Feniger. For this segment she's sharing her Spicy Tomato Gazpacho with Fresh Horseradish recipe...

Spicy Tomato Gazpacho with Fresh Horseradish

Makes 4 cups

1 ½ cups sliced celery, pale center stalks only

1 red bell pepper, stem and seeds removed, cut into small pieces

4 Persian cucumbers, ends removed, peeled, and chopped

1 red jalapeno, sliced

1 ¼ cup of extra virgin olive oil (if desired)

3 Tablespoons grated fresh horseradish*

Juice of 1 ½ lemons

3 cups tomato juice (see notation below)

2 ½ Tablespoons Worcestershire sauce

¼ teaspoon smoked paprika*

½ teaspoon celery seed

1 teaspoon kosher salt

The tomato juice is key in this recipe. Use an all-natural, organic tomato juice made by RW Knudsen. If you can't find this brand, substitute one of an equal quality.

Place the red pepper, cucumber, celery, jalapeno, horseradish and 2 cups of the tomato juice (and olive oil if desired) in a blender. Puree on high speed for 3 minutes until completely smooth.

Pass through a strainer, pressing with a rubber spatula, into a mixing bowl. Discard the pulp remaining in the strainer.

Add the lemon juice, the remaining 1 cup of tomato juice, the Worcestershire sauce, paprika, celery seed and salt to the mixing bowl and whisk together. Pour into a container and chill in the refrigerator for at least 30 minutes.

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