aem@mthvax.cs.miami.edu (a.e.mossberg) (07/12/90)
Someone recently asked about cold soups. Here is one I just tried and
liked.
Gazpacho de Madrid
4 cups crumbled French bread 1 medium green bell pepper,
(crusts trimmed) seeded and chopped
5 medium tomatoes, peeled, 1 small clove garlic, minced
seeded and coarsley chopped 4 cups cold water
2 medium cucumbers, peeled, 1/4 cup red wine vinegar
seeded and chopped 4 tsp salt
1 large onion, chopped 1/4 cup olive oil
1 Tbsp tomato paste
GARNISH:
1 cup dried French bread cubes 1/2 cup peeled and finely
(crusts trimmed) chopped cucumber
1/2 cup finely chopped onion 1/2 cup seeded and finely
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.
When I made this, I added some Tabasco sauce, as well. The original recipe
is from Bon Appetit's Light & Easy Special Edition (1987).
--
Ted Richards ...uunet!utai!lsuc!isgtec!ted ted@isgtec.UUCP
ISG Technologies Inc. 3030 Orlando Dr. Mississauga Ont. Canada L4V 1S8