Gazpacho De Madrid

GAZPACHO DE MADRID

5 Preparation Time :

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

4 c Crumbled French bread

1 md Green bell pepper,

Trimmed) seeded and chopped

5 md Tomatoes, peeled,

1 sm Clove garlic, minced, seeded

And coarsley chopped

4 c Cold water

2 md Cucumbers, peeled,

1/4 c Red wine vinegar, seeded and Chopped 4 t Salt

1 lg Onion, chopped

1/4 c Olive oil

1 T Tomato paste

--GARNISH--

1 c Dried French bread cubes

1/2 c Peeled and finely

Trimmed)

x Chopped cucumber

1/2 c Finely chopped onion

1/2 c Seeded and finely

x Chopped green bell pepper

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

4 to 6 servings.

The original recipe is from Bon Appetit's Light & Easy Special Edition

(1987). From: interaccess!spteach uunet.uu.net (Steve Rosenzweig). rfvc Digest V94

171, Aug.

15, 1994. Formatted by Sue Smith, S.Smith

TXFT40A

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