Page 27 - zontacookbook1985

scorching. Discard cinnamon stick. Add 3 cups chicken broth, stirring to
scrape up browned bits. Remove from heat Puree in batches in food
processor or blender (can be prepared ahead up until this point). Return
puree to pot; stir in 1 cup broth, the half and half, nutmeg and pepper
Simmer 5 minutes or until hot If too thick, thin with a little additional broth;
if too thin, simmer uncovered 4 to 5 minutes longer, stirring often. Garnish
with celery leaves. Makes 8 first-course servings.
- Janice Deutschman

Gazpacho

2 C. fresh tomatoes, chopped 1 t. salt
1 C. green pepper, chopped 4 C. tomato juice
1 C. celery, chopped 4 T wine vinegar
1 C. cucumbers, chopped 1 t. Worcestershire sauce
½ C. onion, chopped ¼ C. white wine
2 t parsley garlic ( to taste)
1 t. chives pepper (to taste)
4 T. salad oil dash cumin

Mix some of each of the vegetables and some tomato juice in blender, then
place in container Continue until all vegetables are blended, add other
ingredients. Refrigerate up to 8 hours. Serve in chilled cups, and pass dishes
of sour cream, chopped boiled eggs, and onion croutons for toppings.
- Carmen Sarro

Gazpacho Jl,capulco

1 ½ cucumbers, peeled, seeded 3 T lemon juice
and diced ¼ C. olive oil
1 ½ large tomatoes, peeled and ½ t. garlic
diced salt
1 medium onion, diced 1½ t. sugar
1 ½ medium green peppers, diced ½ t. ground pepper
2 stalks celery, diced ¼ t. MSG ( optional)
3 cans diced Ortega chiles 1 C. weak chicken broth
2 T cilantro, chopped 2 C. tomato juice
In a large bowl, combine cucumbers, tomatoes, onion, green peppers, celery,
chiles and cilantro. Stir in lemon juice and olive oil. Mash garlic m ½
teaspoon salt. Add garlic paste, sugar, pepper, MSG, broth and tomato juice.
Add 1 ½ teaspoons salt ( or to taste) Chill. Serve plam, or top each serving
with sour cream and diced avocado. Makes about 2 quarts.
Pat Allen
-21-