Rio Ranch Texas Gazpacho
Robert Del Grande, chef/owner of Rio Ranch restaurant in Houston, created this cold soup to accent the mild flavor of the Lone Star State's sweet onions.
1/4 bunch celeryClean all vegetables and chop into 1-inch pieces. Food process the vegetables into a small rough dice. In a large bowl, combine vinegar and vegetable juice cocktail. Add the chopped vegetable mixture to the liquid. Add salt, pepper and sugar. Cover and chill for several hours before serving.
1 large (14 to 16 ounces) Texas Spring Sweet or Texas 1015 SuperSweet Onion
1 red bell pepper, cored and seeded
2 green bell peppers, cored and seeded
1/2 pound red Roma tomatoes
2 serrano chiles
1/3 cup red wine vinegar
2 1-quart cans vegetable juice cocktail
1 1/2 teaspoons each salt and white pepper
1/4 teaspoon sugar
Makes 12 1-cup servings.
Nutritional Analysis Per Serving: 50 calories; 1.7 g protein; 0.3 g fat;
11.5 g carbohydrate; 1.7 g fiber; 0 mg cholesterol; 674 mg sodium