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Title: Gazpacho De Madrid
Categories: Vegetable
Yield: 5 Servings
| 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 |
| 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 |
| 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.
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