Saturday, April 3, 2010

After Las Fuentes

The day after the great meal I enjoyed with Bonnie and Bob at Las Fuentes, I threw together some leftovers and made a quick Chicken Taco and some cold Gazpacho soup.

Have to admit when you use really fresh ingredients, you get the process right every time.


• 1 green pepper, seeded and chopped fine

• 3-4 tomatoes, skinned, seeded, and chopped fine

• 2 large cucumbers, peeled, seeded, and chopped fine

• 1 large bunch cilantro, chopped fine

• 1 large red onion, chopped fine

• 3 large cloves garlic, minced

• 1 teaspoon tabasco--or 2 jalapeno peppers, chopped fine

• 1 46-ounce can tomato juice

• 1/4 cup olive oil

• juice of 3 limes

• 2 teaspoons sugar

• salt and pepper to taste

Garnish: cilantro leaves for each bowl

Carefully chopped all the vegetables the same small size, then mix in with the tomato juice, oil, optional lime juice, sugar, salt, and pepper.

Let chill and cure in the refrigerator overnight.

When ready to serve, ladle into bowls and top each one with something creative and fun with the cilantro.

Bon Appetit!