Gazpacho de madrid
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Crumbled French bread |
| 1 | medium | Green bell pepper, (crusts |
| Trimmed) seeded and chopped | ||
| 5 | mediums | Tomatoes, peeled, |
| 1 | small | Clove garlic, minced, seeded |
| And coarsley chopped | ||
| 4 | cups | Cold water |
| 2 | mediums | Cucumbers, peeled, |
| ¼ | cup | Red wine vinegar, seeded and |
| Chopped | ||
| 4 | teaspoons | Salt |
| 1 | large | Onion, chopped |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Tomato paste |
| 1 | cup | Dried French bread cubes |
| ½ | cup | Peeled and finely (crusts |
| Trimmed) | ||
| x | Chopped cucumber | |
| ½ | cup | Finely chopped onion |
| ½ | cup | Seeded and finely |
| x | Chopped green bell pepper | |
| 6 | servings. | |
Directions
GARNISH
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 The original recipe is from Bon Appetit's Light & Easy Special Edition (1987).
From: interaccess!spteach@... (Steve Rosenzweig). rfvc Digest V94 Issue #171, Aug. 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.