Soups & Stews |
|
Common Grill Gazpacho – 2005
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Blend marinated garlic lightly in a food processor. Add all of the ingredients in a large container and mix well. Set in cooler and chill until ready to serve. To serve, place 6-oz. serving into a glass. Garnish with a cucumber stick, peeled and quartered, a sprig of watercress and top with one tsp. of sour cream and croutons.
The Common Grill is an outstanding restaurant in Chelsea, Michigan, where Joan and her family lived when she was growing up. Craig Common is the owner, and has finally divulged his gazpacho recipe to the public! Despite being a summer-long staple at the restaurant, Common said the recipe for his gazpacho was being introduced to the public for the first time, as it was not in The Common Grill Cookbook. His substituting seedless or "English" cucumbers for the more commonly used zucchini gives this chilled soup a much more refreshing taste than many other gazpachos.
- 2- 28 oz. cans whole tomatoes -- peeled and seeded
- 1 pound seedless cucumbers -- finely chopped
- 2 green peppers -- cored, chopped fine
- 1 pound onion -- finely chopped
- 1 ounce finely chopped garlic marinated olive oil
- 1 ounce pimiento -- finely chopped
- pinch salt and pepper
- 1- 14 oz. bottle Wishbone Italian Dressing
- 12 ounces tomato juice
PREPARATION
Blend marinated garlic lightly in a food processor. Add all of the ingredients in a large container and mix well. Set in cooler and chill until ready to serve. To serve, place 6-oz. serving into a glass. Garnish with a cucumber stick, peeled and quartered, a sprig of watercress and top with one tsp. of sour cream and croutons.
The Common Grill is an outstanding restaurant in Chelsea, Michigan, where Joan and her family lived when she was growing up. Craig Common is the owner, and has finally divulged his gazpacho recipe to the public! Despite being a summer-long staple at the restaurant, Common said the recipe for his gazpacho was being introduced to the public for the first time, as it was not in The Common Grill Cookbook. His substituting seedless or "English" cucumbers for the more commonly used zucchini gives this chilled soup a much more refreshing taste than many other gazpachos.