cw (06/20/82)
Gazpacho
Ingredients
1 small onion, chopped
1 large cucumber - peeled, seeded and sliced
1 small bell pepper, seeded and diced
3 tomatoes, peeled and diced
3 eggs
1/3 cup olive oil
1/4 cup vinegar
1 cup tomato juice
1-2 cloves garlic
2 Tbs. lemon juice
2 Tbs. brown sugar
1/4 tsp. cayenne pepper
salt
1 tsp. dill weed
2 Tbs. prepared mayonnaise
4-5 large sprigs watercress
Garnish:
1 large, firm tomato
1 bell pepper
1 cucumber
croutons
watercress sprigs
Notes
Here's an odd Gazpacho: it's heated before it's chilled; the
eggs set slightly, and the soup is much thicker and
altogether more interesting for it. [Try it without the
sugar and use 1/2 tsp. of cayenne or more if you can stand
it. Also a Cuisinart is invaluable for this recipe if you
have one. - jal]
Method
Begin by pureeing (accent mark missing) all the vegetables
in a blender, together with the eggs, oil, vinegar and
tomato juice. (You may have to do half at a time, depending
on the size of the container). Add all the remaining
ingredients except the mayonnaise and the watercress and
empty it into a pot. Heat very slowly, stirring constantly
with a wire whisk, and simmer the mixture this way for no
longer than 2 to 3 minutes. Take it off the heat and
continue stirring with the whisk occasionally as it cools.
Add the mayonnaise and put back in the blender - at a high
speed - for a very short time. Pour into a tureen or
serving bowl and chill. Sprinkle the chopped watercress
leaves over the top before serving.
In a separate bowl, pass the garnishes: a firm red tomato,
coarsely chopped; a bell pepper, coarsely chopped; a
cucumber, seeded (but not peeled) and cut into cubes;
possibly croutons sauteed in olive oil; and more watercress
leaves.
Notes
This dish is absolutely fantastic. I recommend making it
the night before so that it has plenty of time to cool. It
is served cold and therefore can go right from the fridge to
the table. The book said 'serves 4 to 6' but i say it
serves four. It is a heavy dish that creeps up on you so
don't let your guests eat too much or they will regret it
later. - jal.
Original source: The Vegetarian Epicure by Anna Thomas
(which, by the way, is a very good cookbook).
Jeff Langer (eagle!jal) gave me this recipe some time ago
and asked me to submit it to the net. Charles (eagle!cw)benson@dcdwest.UUCP (07/10/84)
I have had some good luck with a recipe for gazpacho. It is taken from memory from Elena Zelayata's Mexican Cookbook. GAZPACHO Wipe the sides of a large bowl with a cut clove of garlic. Into the bowl, cut up one large can of ripe, whole tomatoes (the tomatos, you nit, not the can - Understand that in recipes the container stands for the contents. Sheeesh, what a dope !!) Be sure to include the juice. The tomatoes should be cut into small pieces. Add about two cups of chilled tomato juice or V-8. One should choose good quality juice and tomatoes, since poor quality ingredients really do make themselves known at this point. Peel and chop 1-2 medium sized cucumbers, 1-2 green onions, and 1/2 a bell pepper. These should be small but not minced. Add 1/3 cup of good olive oil, 1 T vinegar, and several drops (perhaps, a lot) of Tabasco sauce. Correct the seasoning after tasting and chill. The soup looks very nice by itself, but can be garnished with thin slices of Haas avocados. I wouldn't touch Fuerte avocados with the proverbial ten foot pole. They taste like water. Green water, at that. -- _ Peter Benson | ITT Defense Communications Division (619)578-3080 | 10060 Carroll Canyon Road decvax!ittvax!dcdwest!benson | San Diego, CA 92131 ucbvax!sdcsvax!dcdwest!benson |
sharon@uw-june (Sharon M. Tuttle) (05/13/85)
Question: Does anyone have a good recipe for gazpacho? I understand that Needless Markup --oops, Nieman Marcus--makes a good mix for it, but it is too expensive.... Thanx! -Sharon Tuttle, U of Washington, Comp Sci
dkatz@zaphod.UUCP (Dave Katz) (05/16/85)
Most gazpacho recipes are based on tomatoes, cucmbers, onions, stock, and flavouring spices. The following is a little different, but (I think) terrific. In a large frying pan melt 1 tbsp butter. Sautee in this: 1/2 cup diced leeks 1/2 cup diced onion 2 stalks celery, diced 1 carrot, diced 1/2 green pepper, diced (less if you don't like green pepper too much) 3 finely chopped cloves of garlic When lightly browned, reduce heat and add 1 can prepared consume and the same amount of water (10 oz). Also add 1 large can of tomatoes. Purists may at their discretion substitute 2 1/2 cups light beef stock and 12 medium tomatoes. Stir in 3 oz of tomato paste. Prepare a bouquet garni by tying in a piece of cheesecloth: 1 bay leaf 1/4 tsp fennel 1/2 tsp basil 3 coriander seeds 2 whole cloves 3 tbsp chopped parsley Add this to the soup mixture along with 1/4 tsp salt and a dash of pepper. Bring the soup to a light boil and maintain for 1 to 2 hours stirring occasionally. Be very careful not to cook to fast in order to avoid burning to the bottom of the pan. When finished boiling, remove the spice bag, pour the rest into a blender and run at high speed until very smoothly blended. Chill overnight in refrigerator. About 3 hours before serving add 1/3 to 1/2 cup of sauterne and replace in fridge to set. Adjust spices with salt and pepper, pour into bowls and garnish with a sprig of parsley or a paper thin slice of lemon. Enjoy.
plutchak@uwmacc.UUCP (Joel Plutchak) (05/20/85)
<..>
I recently had some gazpacho at a restaurant in San Antonio which had
chunks of avocado in it. It was delicious!
--
- joel
"The only thing worse than a hacker is a hacker who's proud of being one."ec120bgt@sdcc3.UUCP (ANDREW VARE) (05/27/85)
In article <60@uw-june>, sharon@uw-june (Sharon M. Tuttle) writes: > Question: Does anyone have a good recipe for gazpacho? > I understand that Needless Markup --oops, Nieman Marcus--makes > a good mix for it, but it is too expensive.... > > Thanx! > > -Sharon Tuttle, U of Washington, Comp Sci Sharon Living quite near Mexico for my college career, and having sailed to it's Riviera several time,s I can say that I have tasted several excellent gazpachos, but alas cannot find an appropriate recipe in my archives. The key here is finding good, fresh cilantro, that is relatively immature when picked. Other key ingredients are: -fresh garlic -cucumbers -fresh dill These are all in addition to tomatos, naturally. I wouldn't go with a mix, for spicing, since you wind up having a lot less to say about YOUR soup. Good time for gazpacho, summer is. Make sure you leave it in the 'fridge for several hours before serving. Along with it you might have tortillas (to soak up all the good stuff at the bottom) and maybe a margarita or two ;-). Andrew T. Vare