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30
Gazpacho with
Avocado Garnish
Serves 6 - 8
INGREDIENTS
For the Gazpacho
2 pounds sun-ripened tomatoes, cored and chopped
2 celery stalks, chopped
1 small red bell pepper, cored, seeded, and chopped
1 large English cucumber, peeled, halved lengthwise,
seeded, and chopped
1 1/2 cups good-quality canned tomato juice or V-8
1/2 cup vegetable broth or water
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/2 cup packed fresh flat-leaf parsley leaves
1 to 2 tablespoons sugar (or to taste)
2 tablespoons tomato paste
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne
2 to 3 teaspoons kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
For the Avocado Garnish
1 large, ripe but firm Hass avocado, peeled, pitted,
and cut into 1/4-inch dice
1/4 small red onion, peeled and cut into 1/4-inch dice
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
For serving (optional)
6 to 8 beefsteak tomatoes
8 sprigs flat-leaf parsley
29
Fresh Homemade
Peanut Butter
Makes about 1 cup
INGREDIENTS
1 cup roasted peanuts
1/4 teaspoon kosher salt
1 tablespoon light corn syrup or honey
3 tablespoons peanut oil
1 tablespoon water
METHOD
1 Combine all ingredients into Processor Bowl fitted with the
Chopping Blade. Process for 20-30 seconds. Mix a little longer if
a smoother texture is desired.
Tip: Use the same amounts but vary the ingredients to suit your
tastes. Cashews and almonds are wonderful too.
Recipe Courtesy Marian Getz
HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 29