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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