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Jim Coleman Recipes

Gazpacho Sauce for Cold Broiled Fish

The Ingredients you will need are:

1/2 of a Seedless Cucumber
2 Large, Ripe Tomatoes
1 Green Bell Pepper, Stems and Seeds Removed
3 Stalks of Celery
2 Scallions with Most of the Green Removed, Finely Chopped
3 Tablespoons of Finely Chopped Parsley
2 Cloves of Garlic, Minced
1 Teaspoon of Fresh Marjoram or Oregano, Finely Chopped
1 Tablespoon of Fresh Basil, Finely Chopped
2 Tablespoons of Olive Oil
1 Teaspoon of Red Wine Vinegar
The Juice of 1/2 of a Lemon

Peel and coarsely grate the cucumber, and drain in a colander for 20 minutes. Peel, seed and chop the tomatoes and place them in a medium bowl. Put the green pepper and celery in a food processor or blender, and process until finely chopped. Add these to the tomatoes with all the other ingredients. Mix well and let rest in the refrigerator for 30 minutes to blend the flavors.

This recipe will provide enough sauce for 6 servings of cold broiled fish.

©2005 WHYY