Combine all ingredients, except
yogurt, in a large bowl and stir well.
Adjust seasonings to taste. Serve
with a dollop of yogurt, if desired.
Roasted Tomato, Bell
Pepper and Onion Gazpacho
7 p.m. Charlotte Rothstein Park
Located behind the Jewish Community Center • Jimmy Prentis Morris Building
A. Alfred Taubman Jewish Community Campus
15110 W. 10 Mile, Oak Park • Public invited • Free admission
Kosher ice cream available for purchase.
For information, call 248.967.4030
w ]11
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THE CENTER
Sponsored by: Jewish Community Center of Metropolitan Detroit and Photo Art Israel
1137000
Green Tomato Gazpacho
The color of this soup is amazing.
Scott I. Sircus, M.D. and
Stephen A. Stuppler, M.D.
2 pounds green tomatoes
11/2 cups mild onion, cut into
chunks
2-3 garlic cloves
1-2 jalapeno chilies, halved and
seeded (wear gloves)
1 green bell pepper, seeded and
coarsely chopped
1 English cucumber, cut into
chunks
1/2 cup toasted pepitas or shelled
pumpkin seeds (salted is fine)
2 Tbsp. olive oil
Juice of 1 lime
1/4 cup fresh chopped cilantro or
Italian or flat-leaf parsley
Salt and pepper to taste
Hot green pepper sauce to taste
are pleased to announce their
association with the Michigan
-
Institute of Urology, P.C.
Patients who used to see Dr.
Sircus at his 12 Mile Road
office in Southfield will now
see him at MIU's West
Dr. Sircus
Bloomfield Office (see Dr. Stuppler
below). Patients who used to see Dr. Sircus . or Dr. Stuppler at
their Warren office at St. John Macomb- Hospital will now see
them at MIU's St. Clair Shores Office (see below). Drs. Sircus
and Stuppler will now be able to provide their patients with state
of the art in-office diagnostic testing and treatment procedure&at
their new locations.
Garnish: fresh chopped tomatillo or
avocado
a
Olive oil
4 pounds plum tomatoes, halved
lengthwise
6 bell peppers, any color, cut into
1-inch chunks
4 medium-size red onions, cut into
1-inch chunks
1/4 cup extra-virgin olive oil
2 cups chopped cucumbers
3 cups tomato juice or water
3-4 Tbsp. red wine vinegar
1 Tbsp. hot pepper sauce, or to
taste
Salt and pepper to taste
1 cup fresh chopped Italian or flat
leaf parsley
20
Place tomatoes in the bowl of a
food processor fitted with a steel
blade. Pulse until chopped but not
pureed (about 5 seconds). Pour into
a large bowl. Repeat with remaining
vegetables. Add remaining ingredi-
ents and stir. Adjust seasonings to
taste. Garnish with chopped toma-
tillos or avocados if desired. Makes
8 servings.
More recipes can be found at JNonline.us.
12 MILE ROAD
New
MIU
Office
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St. John
Medical
And
Surgery
Center
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Shores Professional Building
20952 Twelve Mile Rd., #200
St. Clair Shores, MI 48081
Phone: (586) 771-4820
I
1111
Mango Gazpacho
3 cups chopped fresh or canned
mango
2 cups peeled, chopped cucumber
2 cups chopped red bell peppers
1 cup chopped Bermuda onion
1 cup orange juice
1 cup tomato juice
1/2 cup fresh chopped cilantro
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1-2 jalapeno chilies, halved and
seeded (wear gloves)
Fresh plain yogurt, garnish
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D LA KE RD.
Note: The only thing to remember
when making this gazpacho is to
process each vegetable separately.
The color and consistency of the
gazpacho will be altered if every-
thing is processed together.
Catch the spirit as the Israeli Scouts sing in Hebrew and English and perform
lively dances. Hear their moving personal stories about life in Israel.
Preheat oven to 450F. Brush a bak-
ing sheet with sides with olive oil.
Place tomatoes, cut sides up, on
the prepared baking sheet. Roast
uncovered for 45 minutes. Combine
the peppers and onions in a large
bowl and toss with the extra-virgin
olive oil. Place on another baking
sheet and roast for 45 minutes.
Place the tomatoes in the bowl of
a food processor and pulse until
chopped (do not puree). Repeat
with the onions/peppers. Combine
the processed vegetables with the
remaining ingredients and adjust
seasonings to taste. Serve cold.
Makes 8 or more servings.
LITTLE MAC K AVE
a large bowl. Repeat with remaining
vegetables. Add lemon juice, toma-
to juice, cilantro, Tabasco, beans
and seasonings. Stir and adjust sea-
sonings to taste. Garnish with sour
cream or yogurt if desired. Makes
8 servings.
Beaumont Medical Building
6900 Orchard Lake Rd., #211
West Bloomfield, MI 48322
Phone: (248) 539-9036
Dr. Sircus and Dr. Stuppler thank their patients and
colleagues for their continued trust and support.
11365,-4
-)
July 13 . 2006
31