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Jeremy's on the Hill
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 Recipes
from Chef Jeremy
Chilled Out Gazpacho
Spinach Salad with
Garlic Croutons, Goat Cheese, Kalamata Olives and Garlic-Olive Oil
Vinaigrette
Chilled Out Gazpacho
1 62 oz bottle of
V-8 or other type of vegetable juice
1 red onion chopped
vertically
2 cloves of garlic
1 Blender
10 Roma tomatoes
halved vertically, then quartered vertically, then cut each wedge into
thirds
1 summer squash,
Julienned (remove seeds)
1 zucchini, Julienned
(remove seeds)
½ Jalapeño, Julienned
(remove seeds)
2 avocados, diced
(remove skin and pit)
3 limes, juiced
1 bunch cilantro,
minced
1 tablespoon salt
1 teaspoon white
pepper
2 tablespoons
Worcestershire sauce
1 teaspoon cayenne
pepper
1 teaspoon dark chili
powder
Directions
Combine the first
three ingredients and blend in mixer at medium speed
Julienne (cut into 2
½ ‘’ strips) the next four vegetables and chop into uniform shapes.
Mix avocado and lime
juice in a glass mixing bowl and add blended ingredients along with your
chopped vegetables. Season with salt and pepper, and let sit for 5
minutes. Add your chili powder, cayenne pepper, Worcestershire sauce,
and cilantro. Adjust with a little more salt if necessary and if you
want some extra heat, add more cayenne pepper. You know what they say…
“If you can’t take the heat..”
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