Gazpacho de madrid
Yield: 5 Servings
Ingredients:
- 4 c Crumbled French bread
- 1 md Green bell pepper (crusts Trimmed) seeded and chopped
- 5 md Tomatoes peeled
- 1 sm Clove garlic minced seeded And coarsley chopped
- 4 c Cold water
- 2 md Cucumbers peeled
- 1/4 c Red wine vinegar seeded and Chopped
- 4 ts Salt
- 1 lg Onion chopped
- 1/4 c Olive oil
- 1 tb Tomato paste MMMMM--------------------------GARNISH-------------------------------
- 1 c Dried French bread cubes
- 1/2 c Peeled and finely (crusts Trimmed) x Chopped cucumber
- 1/2 c Finely chopped onion
- 1/2 c Seeded and finely
Instructions:
x Chopped green bell pepper Combine crumbled bread tomatoes cucumbers onion bell pepper and garlic in a large bowl. Stir in water vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight. Ladle soup into bowls. Garnish with bread cubes onion cucumber and bell pepper and serve. Makes 4 to 6 servings. The original recipe is from Bon Appetit's Light & Easy Special Edition (1987). From: interaccess!spteach@uunet.uu.net (Steve Rosenzweig). rfvc Digest V94 Issue #171 Aug. 15 1994. Formatted by Sue Smith S.Smith34 TXFT40A@Prodigy.com using MMCONV.
