Cold Tomato Soup - Gazpacho Recipe - Cooking Index
Cold Tomato Soup - Gazpacho Recipe - Cooking Index
This is actually a ground-up salad -- dressing included. It will get a Spanish dinner off to the right start because you can serve it in glasses and allow your guests to walk about while they are drinking their salad, or eating their first course ... having soup.
Cuisine: Spanish| 1 | Garlic clove - peeled | |
| 1/2 | Green bell pepper - cored and seeded | |
| 1 | Onion - peeled | |
| 5 | Tomatoes - very ripe, quartered | |
| 1 | Cucumber - peeled, sliced (medium) | |
| 1 tablespoon | 15ml | Tomato paste |
| 6 tablespoons | 90ml | Olive oil |
| 3 tablespoons | 45ml | Red wine vinegar |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1 tablespoon | 15ml | Tabasco sauce - or to taste |
| 2 cups | 474ml | Tomato juice |
| 2 | Hard-boiled eggs - grated | |
| 1 cup | 237ml | Ice water |
| Freshly-ground black pepper - to taste | ||
| Salt - to taste |
Blend all the ingredients except the grated egg in a food blender or food processor. You will have to do this in several batches. Chill well before serving.
Pour into wine glasses or cups and garnish with the grated egg. Leave the wine vinegar and black pepper grinder out so your guests may add a bit to their glasses.
Source:
Jeff Smith
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