The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| confetti gazpacho |
This is made similarly to the red gazpacho that I make. It has a yellow base and the other colors are mixed
in. Very pretty. As with the red, only make this when everything is native. I use my food processor for this.
Yellow or orange tomatoes
Red tomatoes
Cucumber
Yellow peppers
Red onions
Garlic
Olive oil
Vinegar
Salt
Pepper
Hot pepper flakes or fresh hot peppers
As with all soup you put in more or less of what you like or don’t like.
1. Puree yellow or orange tomatoes, add the garlic to some of the tomatoes that you puree so that it is finely
ground.
2. Chop cucumbers, yellow peppers, red onions, and red tomatoes, add to yellow puree. (Use pulse on
processor.)
3. Add olive oil and either white, rice, or wine vinegar to taste. The wine vinegar is a little more pungent than
the white or rice. Add salt and pepper to taste.
4. If you like things spicy, chop up the fresh hot peppers with the other vegetables, or add some Tabasco
sauce or red pepper flakes. Remember that hot intensifies as the dish stands, so don’t use too much; you
can always add more at the table.
5. Chill for HOURS. You can even add some ice cubes when you serve it to make it even colder. You may
have to adjust the seasoning after it has chilled.
This is a little milder than the red gazpacho that I make.
in. Very pretty. As with the red, only make this when everything is native. I use my food processor for this.
Yellow or orange tomatoes
Red tomatoes
Cucumber
Yellow peppers
Red onions
Garlic
Olive oil
Vinegar
Salt
Pepper
Hot pepper flakes or fresh hot peppers
As with all soup you put in more or less of what you like or don’t like.
1. Puree yellow or orange tomatoes, add the garlic to some of the tomatoes that you puree so that it is finely
ground.
2. Chop cucumbers, yellow peppers, red onions, and red tomatoes, add to yellow puree. (Use pulse on
processor.)
3. Add olive oil and either white, rice, or wine vinegar to taste. The wine vinegar is a little more pungent than
the white or rice. Add salt and pepper to taste.
4. If you like things spicy, chop up the fresh hot peppers with the other vegetables, or add some Tabasco
sauce or red pepper flakes. Remember that hot intensifies as the dish stands, so don’t use too much; you
can always add more at the table.
5. Chill for HOURS. You can even add some ice cubes when you serve it to make it even colder. You may
have to adjust the seasoning after it has chilled.
This is a little milder than the red gazpacho that I make.
| Copyright 2008 - The Farmers Market at the X |