2 ounces green beans, blanched and shocked, see notes
1 cup pineapple juice
1/2 cup roasted and peeled red bell peppers (we used jarred)
1/4 cup peeled, chopped fresh ginger
3 fresh jalapeno peppers, stemmed, seeded and chopped
2 tablespoons Sweet Soy Sauce, see notes
4 cups tomato juice
1 medium zucchini, cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
1 medium green bell pepper, stemmed, seeded and cut into 1/4-inch dice
1 small ripe tomato, seeded and cut into 1/4-inch dice
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh cilantro leaves
2 mangoes, peeled, pitted and cut into 1/4-inch dice
1/2 cup fresh lime juice
Salt and freshly ground black pepper, to taste
Cut the beans into 1/4-inch rounds and set aside
Combine the pineapple juice, roasted red peppers, ginger, jalapenos and soy sauce in a blender or food processor and process until smooth.
Press the mixture through a fine sieve into a large bowl. Stir in the beans and the remaining ingredients and refrigerate, covered, until well chilled, about 2 hours.
To serve, stir the gazpacho, then ladle it into chilled bowls, dividing the vegetables and mango evenly. Serves 4 to 6 as a main bowl.
Note: Drop beans in boiling water for 2 minutes. Then transfer to ice water. Drain again thoroughly
To make Sweet Soy Sauce: Combine 2 cups regular or lite soy sauce, 1 cup sugar and 1 tablespoon chili paste. Bring to a boil over medium heat, stirring to dissolve the sugar. Simmer on low for 25 minutes. (We reduced this recipe by half and left out the chili paste.)
Thursday, May 18, 2000
