Hotel Zaza's Summer Texas Tomato Gazpacho - Dallas News |

Hotel Zaza's Summer Texas Tomato Gazpacho

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6 Each Texas Tomatoes
2 Each  English Cucumbers
2 Each Red Bell Peppers
1 Each Yellow Bell Pepper
1 Each Large Red Onion
6 Each Peeled Garlic Cloves
½  Bunch  Scallion Greens
1 Each Juice Of Lime
1 Each Juice Of Tangerine
12 Each Leaves Of Basil
Kosher Salt And Black Pepper To Finish


Wash And Rough Chop Tomatoes, Cucumber, Bell Peppers And Red Onion.
With Grinder Attachment Hooked Up To A Kitchen Aide Mixer, Turn Mixer On To 4 Or 5 And Send All Chopped Veggies Through Medium Die Along With Peeled Garlic.
Add Lime And Tangerine Juice.
Thinly Slice Scallion Greens And Basil And Add Into Soup.
Season Lightly With Salt And Pepper.
Taste And Adjust Seasoning To Desired Flavor.
Cover And Chill For 4 Hours To Allow Flavors To Blend And Gel.

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