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.