Tortellini Gazpacho
An excellent cold soup, just made for those hot and sultry summer days. Chill out with this one--you won't regret it!!
1/2 lb. ripe tomatoes
1-1/2 cups V-8 juice
1 large cucumber, peeled, seeded and diced
1 medium green or red bell pepper, finely chopped
1 small red onion, finely chopped
2 small inner celery ribs, finely chopped
2 to 3 Tbsp. red wine vinegar
2 Tbsp. lemon juice
juice of 1/2 lime
2 Tbsp. olive oil
1 to 2 Tbsp. chopped fresh basil
1 to 2 Tbsp. chopped fresh parsley
salt and freshly ground black pepper, to taste
10 oz. cheese tortellini
Bring a pot of water to a boil and lower the tomatoes into the water for about 30 seconds. Transfer the tomatoes to a bowl with a slotted spoon and let them cool long enough to handle. Slip the skins off the tomatoes. Core, halve and seed the tomatoes, then chop coarsely. Transfer the chopped tomatoes to a glass or pottery bowl and stir in the V-8 juice, cucumber, pepper, onion, celery, vinegar, lemon and lime juices, olive oil, herbs, salt and pepper. Cover and refrigerate the gazpacho for at least 2 hours.
About an hour before you plan to serve the gazpacho, bring a pot of salted water to a boil. Add the tortellini and cook them according to package directions. Drain and cool, tossing with a spoonful of olive oil and vinegar. About 20 to 30 minutes before serving, gently toss the tortellini with the gazpacho. Refrigerate until serving.
Serves 6.
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