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I'm not sure about the mask and gloves, lxxf, since I'm not a medical person. It certainly wouldn't hurt, but you might be a bit uncomfortable.
Could you use eggbeaters in place of the raw eggs? I don't actually know if this would work or not, it was just a thought. Hope you feel better soon.
Maryann
Maryann
"Drink your tea slowly and reverently..."
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I'm waiting for our tomato harvest and plan to make the following recipe. We have found the recipes from the Best Recipe books to be unfailable. They explain the rationale behind the final recipe - too much text for me to type in!
The main point is to take the extra time to hand chop the veges for a better outcome. The food processor is quicker, but the dice is uneven and you can end up with puree instead of dice.
PS -- hope you're well soon. And, since this isn't cooked, you should be careful to wear the mask.
* Exported from MasterCook *
Gazpacho
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium ripe tomatoes -- 1.5 pounds, cored and cut into 1/4" dice
2 medium red bell pepper -- stemmed, seeded, and cut into 1/4" dice
2 small cucumber -- one peeled and the other with skin on, both seeded and cut into 1/4" dice
1/2 small sweet onion -- such as Vidalia, Maui or Walla Walla, or 2 large shallots, minced (about 1/2 cup)
2 medium garlic cloves -- minced or pressed
1/3 cup sherry vinegar
salt and pepper
5 cups tomato juice
1 teaspoon hot pepper sauce -- optional
8 ice cubes
Combine the tomatoes, bell peppers, cucumbers, onion, garlic, vinegar, 2
teaspoons salt and 1/8 teaspoon pepper in a large (at least 4-quart)
nonreactive bowl. Let stand until the vegetables just begin to release
their juices, about 5 minutes. Stir in the tomato juice, hot sauce (if
using), and ice cubes. Cover tightly and refrigerate to blend the
flavors, at least 4 hours and up to 2 days.
Season with salt and pepper to taste and remove and discard any unmelted
ice cubes. Serve cold, topping with the desired garnishes.
Quick food processor instructions: Core and quarter the tomatoes and
process them in a food processor until broken down into 1/2 to 1" pieces,
about 12 - 1 second pulses; transfer to large bowl. Cut the peppers and
cucumbers into rough 1" pieces and process them separately until broken
down into 1/2" pieces, about 12 1-second pulses; add to the bowl with the
tomatoes. Add the onion, garlic, vinegar, salt and black pepper to taste.
Source:
"The Best Light Recipe"
Copyright:
"2006, Cook's Illustrated"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 59 Calories; trace Fat (5.2%
calories from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 573mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Other
Carbohydrates.
NOTES : This recipe makes a large quantity because the leftovers
are so good, but it can be halved if you prefer.
For the tomato juice, we prefer Welch's.
Traditionally, diners garnish their own bowls with more of
the same diced vegetables that are in the soup. If that
appeals to you, cut some extra vegetables while you
prepare those called for in the recipe. Additional
garnish possibilities include croutons, finely diced
avacado, and a drizzle of extra-virgin olive oil.
Preference to hand chopping the vegetables. The benefits
to texture were dazzling.
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and made the NYTimes recipe without the eggs. I put 4 tomatoes,1 green pepper, 1 cuke, 1 onion and 2 garlic cloves in the cuisinart and pureed them. I then added 1/4 c of olive oil and red wine vinegar, 1/8t cayenne, 1/8 t salt and 3/4 c tomato juice and it is chilling in the fridge.
I must say I'm disappoined with the cuisinart. It's too small and not very powerful. But I bought it under duress as my old one died and after going to the 3rd retailer it was the only one they had. Does the larger one have a more powerful motor? This gazpacho is so chunky that I really don't have to serve garnishes.