Tomato Gazpacho
Tomato Gazpacho 2 or 3 slices French bread, crust removed 1 pound ripe tomatoes, skinned 1 English
cucumber, chopped 1 green pepper, seeded and chopped 4 medium cloves garlic, peeled and chopped
1/2 cup extra virgin olive oil 2 to 3 tablespoons sherry vinegar Salt to taste
Garnish
2/4 cup diced tomato
3/4 cup bell pepper
4/4 cup diced white onion
5/4 cup cubed French bread
Tear up bread and cover with cold water. Let soak for 10 minutes. Put the tomatoes, cucumber, bell
pepper and garlic in a blender. Pour bread and water mixture into a strainer and press out all
excess moisture. Add to blender and puree until smooth. If soup is thick, add enough water to give
it the required consistency. Pour soup through a fine sieve, season with salt, pepper and vinegar.
Place the gazpacho in the refrigerator for at least one hour. Serve cold with garnish ingredients
arranged on top. Drizzle with a little olive oil and enjoy!
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗