Gazpacho Recipe - Cooking Index
Gazpacho Recipe - Cooking Index
| 2 1/2 lbs | 1135g / 40oz | Vine-ripened - chopped |
| = (or canned tomatoes) | ||
| 1 | Green bell pepper - chopped (medium) | |
| 1 | Red bell pepper - chopped (medium) | |
| 1 | Onion - chopped (small) | |
| 1 | Cucumber - peeled, seeded, (medium) | |
| And chopped | ||
| 2 | Garlic cloves - minced, and (large) | |
| Mashed to a paste with | ||
| 3/4 teaspoon | 3.8ml | Salt |
| 3 tablespoons | 45ml | Red-wine vinegar - or to taste |
| 1 tablespoon | 15ml | Olive oil |
| Ice water or tomato juice - for thinning soup | ||
| Garnishes | ||
| Croutons | ||
| Finely-diced tomato | ||
| Finely-diced green bell pepper | ||
| Finely-diced and cucumber |
In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight.
Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.
This recipe yields 4 1/2 cups.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B28) - from the TV FOOD NETWORK
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