in food processor
or blender and puree. Place cheesecloth into a colander
over a bowl. Pour tomato liquid into cheesecloth. Place in the refrigerator and let tomatoes drip overnight. Remove the tomato water from the bowl and reduce it by half over medium heat in a medium saucepan
. Store in covered in the refrigerator. Remove solids from the cheesecloth
and reserve for another use.
from refrigerator. Take a vegetable of your choice such as carrots
and steam or saute until cooked. You can use various vegetables if you desire. Place 2 tablespoons of diced, steamed vegetables at the bottom of the bowl. Pour in the gazpacho and serve with Beet
Chips, if desired, on the side (see Duck
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.