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This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"You say tomato, I say gazpacho!

Ready to get souped up, Spanish style?

Soupís on with this refreshing, spunky and healthy dish. Youíll be bowled over with this recipe. Thereís no hot stove to slave over, no lengthy stewing time . . . just loads of flavor and nutrients. Itís Mím, Mím, Good !"


1 large cucumber, seeded (not peeled)
2 red bell peppers
6 ripe plum tomatoes
1 large red onion
3 garlic cloves, finely minced
1 1/2 - 2 teaspoons salt
1 teaspoon pepper
4 cups tomato juice
1/3 cup vinegar (preferably balsamic, but any kind will do)
1/4 cup olive oil

  • Place cucumbers, bell peppers, tomatoes, onion and garlic in food processor. Pulse for 5 Ė 10 seconds, until coarsely chopped. If you donít have a food processor, just chop the veggies fairly small.
  • In a large bowl, combine the chopped vegetables, salt, pepper, tomato juice, vinegar and olive oil (the remaining ingredients).
  • Stir together. Chill.
  • Garnish with sprigs of cilantro or parsley.

Serves 6