Green Chile Gazpacho – New Mexico Farmers' Marketing Association
Ingredients 1 1/2 pounds of vine-ripened tomatoes (peeled, seeded, and chopped) 1 cup tomato juice (from the tomatoes you will be boiling) 1 cup cucumber
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Cooking tools:
- Blender
- Fine-mesh sieve
- Stove
- Pot
- Paring knife
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Plastic wrap
- Refrigerator
Ingredients
- 1 1/2 pounds of vine-ripened tomatoes (peeled, seeded, and chopped)
- 1 cup tomato juice (from the tomatoes you will be boiling)
- 1 cup cucumber (peeled, seeded, and chopped)
- 1/2 chopped red bell pepper
- 1/2 chopped red onion
- 1/2 green chile, chopped
- 1 medium garlic clove (minced)
- 1/4 extra-virgin olive oil
- 1 lemon, juiced
- 2 teaspoons hot sauce
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon toasted, ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoons freshly ground black pepper
- 2 tablespoons of fresh basil leaves, chiffonade (cut in long, thin strips)
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