Recipe of the Week


Prep Time: 2 Hours
Yields: 6 Servings

Gazpacho originated in the Andalusia region of southern Spain. This refreshingly chilled soup is the perfect treat during the hot summers on the bayou.

1 large cantaloupe, peeled, seeded and chopped
3 yellow bell peppers, seeded and chopped
1 cup plain yogurt
½ cup dry white wine
¼ cup sliced onion
1 tbsp chopped cilantro
1½ tbsps lime juice
salt to taste
6 sprigs cilantro

In a food processor, purée cantaloupe, peppers, yogurt, wine, onion and cilantro 5–10 minutes or until smooth. Stir in lime juice and season with salt. Chill in refrigerate 2–3 hours or preferably overnight. When ready to serve, ladle soup into bowls and top each with a sprig of cilantro.
















































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