Tomato Gazpacho

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By Todd Johnson

Story Published: Mar 28, 2008 at 1:18 PM PST

Story Updated: Mar 28, 2008 at 1:18 PM PST

Ingredients

Tomato Gazpacho - 9/14/2000

1 1/2 lb. red tomatoes 1 lb. yellow tomatoes
3/4 lb. green tomatoes or tomatillos 4 Roma tomatoes
1 chopped red pepper 1 chopped green pepper
1 chopped yellow pepper 1 red chile
1/2 jalapeno pepper 1/8 cup chopped green onion
1/8 cup chopped cilantro 1/4 cup chopped cucumber
3 cloves garlic Salt and pepper to taste
Juice of 1 lime 8 drops Tabasco sauce
3/4 cup olive oil

Directions

Puree in a blender red ingredients (tomatoes, red pepper, chile.) Add in 1/4 cup olive oil. Season with salt and pepper. Add Tabasco sauce and a squeeze of lime juice. Puree to a "soup-like" consistency. Strain to remove seeds and set aside. Puree yellow tomatoes, yellow pepper and garlic. Add in 1/4 cup olive oil. Season with salt, pepper and a squeeze of lime juice. Strain to remove seeds and set aside. Puree green ingredients (tomatoes, green pepper, jalapeno, green onion, cucumber and cilantro.) Add in 1/4 cup olive oil. Season with salt, pepper and lime juice. Strain to remove seeds. Spoon into bowls so that each color is seperate. Serves 4.

Recipe from Tim Kelley, The Painted Table

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