Chef News

Chef Christopher Wolf's Gazpacho

For the past two days we've been talking with Chef Christopher Wolf of Arizona Culinary Institute.

He's leading the ACI Food and Fitness Initiative in an effort to marry healthful living with the school's culinary educational program. Wolf competes in marathons and triathlons, setting an inspiring example of what it means to stay active despite the challenges facing chefs who regularly work with decadent, and often unhealthy, cuisine.

With the spring approaching, I thought this would be a simple, appropriate, and recognizable recipe for people to enjoy. Also, it's healthy and can be garnished in a variety of ways to keep things interesting.





Gazpacho

Ingredients: Tomato (canned or fresh), chopped, 2 lbs Cucumber, peeled, chopped, ½ lbs Onion, sliced, ¼ lbs Yellow bell pepper, chopped, ½ lbs Jalapeno, seeded, chopped, 1 each Garlic, minced, 1 T Tomato juice, 1 pint Red wine vinegar, 2 T Olive oil, ½ cup Salt and Pepper, to taste Tobasco (for extra spice), to taste

Directions: 1) Clean, peel, and cut the vegetables as needed. 2) Measure all the ingredients. 3) Combine all the ingredients. 4) Blend in a blender until desired consistency. 5) Season to taste. 6) Serve chilled. Garnish in any way you see fit. 7) Note: based on quality/flavor of the vegetables, the entire recipe can be adjusted "to taste" based on personal preference.

Follow Chow Bella on Facebook and Twitter and Pinterest.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Saria
Contact: Lauren Saria