From kenk@ctv.es Mon Jun 12 18:39:14 2000 Date: Thu, 8 Jun 2000 16:18:45 +0200 From: kenk Newsgroups: rec.food.recipes Subject: Gazpacho Followup-To: rec.food.cooking Wonderful cold soup for summer Gazpacho Serves 4-6 2 small green peppers, de seeded 1 kg. (2.2 pounds) ripe tomatoes, peeled and deseeded 2 small or 1 large cucumber, peeled 2 garlic gloves, crushed 1 slice of day old bread, crusts removed 125 ml ( 4 fluid ozs.) olive oil or to taste 6 tablespoons of wine vinegar or to taste Salt to taste Garnishes from recipe added to bottom Bread croutons, fried in olive oil or toasted Cut up the vegetables and put through a blender with garlic and bread. Add the olive-oil to taste, vinegar, salt and blend to a light creamy consistency, adding a few tablespoons of iced water if necessary. Serve cold, accompanied by the garnishes and croutons if desired. Garnish 1 cucumber ,diced finely 1 onion, peeled and diced finely 1 red pepper, diced finely 1 green pepper, diced finely 1 tomato, diced finely 2 hard-boiled eggs, diced finely Blend all above in a food processor, adding a little iced water to dilute to a light smooth cream. Garnish should be served in a separate dish. ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.