Gazpacho (cold tomato soup)

Yield: 8 Servings

Measure Ingredient
1 cup Chopped; seeded bell pepper
3 cups Peeled; seeded, chopped tomatoes
1 cup Peeled; seeded, chopped cucumber
½ cup Chopped red onion
¼ cup Sliced celery
¼ cup Chopped cilantro leaves
1 teaspoon Chopped garlic
2 tablespoons Olive oil
2 tablespoons Cidar vinegar
1 tablespoon Lime juice
½ teaspoon Paprika
½ teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Cumin
⅛ teaspoon Caynne pepper
1½ cup Tomato juice

From: barnett@...

Date: Tue, 23 Jul 1996 09:11:27 -0400 Here is a wonderful cold soup that is perfect for the 9 days as well as all summer long. This recipe comes from Barbara Smith, owner of B. Smith's Restaurant in New York City. I found it in a copy of the Washington Post sometime last year.

garnish with fresh dill and/or cilantro leaves. Serve in chilled plates.

The recipe can be expanded to suit your needs.

JEWISH-FOOD digest 274

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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