Zesty Gazpacho

2 medium carrots, trimmed and cut into 2-inch lengths
2 stalks celery, trimmed and cut into 2-inch lengths
1 medium onion, peeled and cut in half
2 tablespoons olive oil
½ teaspoon minced garlic
1 can (28 oz.) crushed tomatoes
1 can (32 oz.) vegetable stock
2 bay leaves
¼–½ teaspoon prepared horseradish
½ teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
½ teaspoon celery salt
½ teaspoon freshly ground pepper
1 package (5 oz.) butter and garlic flavored large-cut croutons

Assemble the Roto Slicer & Chopper with coarse shredding cone and attach to mixer. Turn to Speed 4 and shred carrots, celery and onion, making sure to position carrots and celery horizontally in chopper.

Heat olive oil in large pot over medium heat. Add shredded vegetables and garlic. Continue cooking over medium heat until vegetables are softened, about 5 minutes.

Add tomatoes, vegetable stock and bay leaves. Bring mixture to a boil, then reduce heat, cover and simmer until vegetables are tender, about 10 minutes.

Remove from heat and remove bay leaves.

Blend using an immersion blender—or a regular blender in several batches—until vegetables are pureed. Add horseradish, Worcestershire sauce, hot sauce, celery salt, and pepper; mix thoroughly until seasonings are combined.

To serve chilled, refrigerate for at least 3 hours or until cold; serve with croutons. You can also serve immediately, with croutons.

This delicious recipe uses:

Roto Slicer & Shredder

Four settings let you control the thickness and texture of your slicing or shredding when working with firm fruits & vegetables or with cheeses. The results will be quick, delicious and perfect for whatever you’re cooking up.

For product details, go to www.kitchenaid.com

Found Country:US