Gazpacho anduluz (cold soup)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic | |
| 1 | teaspoon | Salt |
| 3 | cups | Soft bread crumbs |
| 3 | tablespoons | Vinegar |
| 3 | mediums | Tomatoes; peeled and diced |
| 1 | small | Cucumber; peeled and diced |
| 2 | Green peppers;diced | |
| 3 | tablespoons | Oil |
| 4 | cups | Ice-cold water |
| Croutons | ||
Directions
submitted by: LeiG@...
from: The wonderful World of cooking.
This thick puree may be made in a blender. In some regions of Spain, the cucumber, tomato, green pepper, chopped onion, and cold croutons are served in separate little dishes and added to the gazpacho according to indivual taste.
Mash garlic. add salt. moisten crumbs with vinegar. add to garlic. work to paste. add ⅔ of the tomatoes and ½ the cucumber. force tough sieve or food mill. Add remaining tomatoes and cumcumber and green pepper. chill.
add oil and water. mix. serve cold, garnished with croutons. serves 6.
Lei Gui, Bronx, NY, USA
Recipe Archive - 8 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .