Culinary Tools:
- Santoku Knife
- 5-quart Mixing Bowl
- Xtractor
- Food Cutter (Cone #1)
- 2-quart Mixing Bowl
Gazpacho Ingredients:
- 2 ½ cups tomatoes, largely diced
- ½ cup cucumber, largely diced
- 1/8 cup onions, largely diced
- 1/8 cup celery, largely diced
- ¼ cup parsley, chopped
- ¼ cup mint, chopped
- ½ tablespoon jalapeño pepper, chopped
- 1 ½ tablespoons whole garlic cloves
- Salt and black pepper to taste
Garnish Ingredients:
- ¼ cup cucumber, cut with Cone #1
- 1 tablespoons mint, chopped
- ¼ cup low-fat sour cream
- Salt and black pepper to taste
Gazpacho Procedure:
Using the Santoku Knife, cut all vegetables, herbs, and garlic according to the instructions; combine them in the 5-quart Mixing Bowl. Put all ingredients in the Xtractor. Once you are done processing, mix the contents from both Xtractor containers; season with salt and pepper to taste. Refrigerate the Gazpacho for 30 minutes.
Garnish Procedure: Using the Food Cutter and Cone #1, shred the cucumber. With the Santoku Knife, chop the mint. In the 2-quart Mixing Bowl, combine the cucumber, mint, sour cream, salt and pepper to taste. Garnish the chilled Gazpacho with this preparation and serve.