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!"
say tomato, I say gazpacho!
to get souped up, Spanish style?
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 !"
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
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
a large bowl, combine the chopped vegetables,
salt, pepper, tomato juice, vinegar and olive
oil (the remaining ingredients).
with sprigs of cilantro or parsley.