CINCINNATI - Chef Mark Bodenstein’s Tomato Gazpacho Recipe
3 lb tomatoes peeled seeded and diced
1 red onion chopped
1 red bell pepper chopped
4 stalks of celery
6 fl oz tomato juice
1 cucumber chopped
½ cup japaleno chopped
1/4 cup cilantro stems removed
Place all ingredients into the blender and blend on high for 5 minutes or until completely smooth.
Season to taste with salt and pepper and put into an air tight container and chill overnight check for seasoning when cold may need to add a touch more salt and pepper.
½ cup cucumbers minced
1 cup watermelon small dice
½ cup pickled red onion
Good sprig of mint
¼ cup red wine vinegar
¼ cup sugar
Cook the red wine vinegar and sugar together until slightly syrupy. Place all other ingredients in a bowl and toss with the red wine syrup. Let chill overnight then season serve as garnish with the tomato gazpacho.
Downtown Restaurant Week is August 6-12.
From August 6-12, Cincinnati’s top restaurants will offer diners an individual three-course dinner for $35 or two dinners for $35 plus gratuity and tax.
Participating restaurants: Morton's, Jeff Ruby's ,Palomino, Nicholson's, Boi Na Braza, Istanbul Cafe, Nicola's, Washington Platform, Lavomatic, Trattoria Roma, Campanello's, Arnold's, Mixx Ultra Lounge, Local 127, Moerlein Lager House, Orchid's and The Palace.
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