Easy Gazpacho
surprisingly easy with a delicious difference

Think gazpacho is a potchke? Not this recipe~Here's the secret:

This easy gazpacho recipe tastes even better using seasoned canned tomatoes than fresh. Really. Plus it's healthier because cooked tomatoes have an even higher level of antioxidants than fresh. Now that's something to keep under your crown.

Getting in Tune with Tomatoes

The Spiced Gazpacho Recipe ~from Cooking for The King

1 (28 ounce) can diced tomatoes seasoned with garlic

2 tablespoons tomato paste

1 tablespoon mayonnaise

1 tablespoon curry powder

1 teaspoons sugar

1/2 teaspoon rice vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

dash liquid hot pepper sauce, optional

1 cup water

CURRY CREAM:

1/4 cup (pareve) sour cream

1 tablespoon mayonnaise

2 teaspoons curry powder

green onions, cilantro or parsley, chopped, optional

1. Place all soup ingredients in the work bowl of a food processor. Process until well blended but not pureed. Remove to a 2 quart plastic container. Stir in up to 1 cup water until desired consistency is reached. Refrigerate several hours or overnight, if possible.

2. In a small bowl, stir together ingredients for Curry Cream sauce. Set aside until ready to serve.

3. Serve cold, topped with a small dollop of Curry Cream and chopped green onions, cilantro or parsley, if desired.

Makes: 4-6 servings~Must make ahead
Active time: 15 minutes

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Cooking for The King by Renee Chernin
The book of Torah insights, recipes and practical tips
designed to bring majesty to the mundane.