August 28, 2003
Gazpacho
Ingredients:
1 1/2 lb Beefsteak tomatoes
1/2 Spanish onion
1 Green pepper, chopped
1 Red pepper, chopped
2 cloves Garlic, chopped
2 slices White bread, firm, crusts removed, broken into pieces
1 1/4 cups Tomato juice
3 tbsp Virgin olive oil
2 tbsp Sherry vinegar
Salt and freshly ground pepper to taste
8 Ice cubes, to serve
Accompaniments:
1 Small red pepper, diced
1 Small green pepper, diced
1 Small onion, diced
1 Hard-boiled egg, chopped
Crutons
Directions:
Peel, seed and chop tomatoes. Put in a food processor or blender with remaining soup ingredients, except ice cubes. Mix until smooth. Pour soup through a nylon sieve, pressing down well on contents of sieve. If necessary, thin soup with cold water, then chill well.
Place accompaniments in separate bowls. Adjust seasoning of soup, if necessary, then pour into cold soup bowls. Add ice cubes and serve with accompaniments.
Serves 4
From The Book of Tapas and Spanish Cooking by Hilaire Walden
The egg sounds a bit odd at first, but once you try it, you'll be addicted.
Posted by dahl at August 28, 2003 02:15 PM