Raspberry Gazpacho

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Tara Hitchcock is in the kitchen with Chef Jacques Qualin from J&G Steakhouse, who shares his recipe for Raspberry Gazpacho. It's a healthy cold soup that's simple to make and perfect for a hot summer day.

Gazpacho Ingredients:
1/4 cup mixed red and orange bell peppers
5 Tbsp. young ginger peeled, rough chopped
1 cup market red raspberries
1 cup euro cucumber, peeled, rough chopped
3/4 cup elderflower syrup
1 Tbsp. salt
2 Tbsp. red wine vinegar

Garnish Ingredients:
1 tsp. brunoise red pepper
1 tsp. brunoise orange pepper
1 tsp. brunoise cucumber
1 raspberry
1 mint sprig

Instructions:
Serve ice cold and drizzle with extra virgin olive oil.
 

J&G Steakhouse is located at The Phoenician, 6000 E. Camelback Road, Scottsdale. For more information, call 480-214-8000 or visit www.jgsteakhousescottsdale.com.