Gazpacho Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Soups


From Dorothy McNett's Recipe book at Make a few hours in advance so that it can be chilled and the flavors will blend.

2 medium cucumbers, peeled
5-6 medium red ripe tomatoes, seeded
1 medium onion
1 medium green pepper
3 cloves garlic
4 cups French style bread chunks (don't use the crust)
4 cups water
1/4 cup red wine vinegar
1 tablespoon fine sea salt
1/4 cup extra virgin Spanish olive oil
1 tablespoon tomato paste

for the garnish at serving time:
2 hard cooked eggs, diced
1 cup bread cubes, about 1/4 inch
1/2 cup finely chopped onions
1/2 cup finely diced cucumber
1/2 cup finley diced red and green bell peppers
1/2 cup finely diced tomatoes

Chunk up the vegetables and dump them into a large bowl. Add the bread, water, vinegar and salt. Stir. Using a blender, puree the mixture in batches for about 1 minute, or until the mixture is a smooth puree, pouring into a deep bowl as you work. Whisk in the olive oil and tomato paste. Taste to make sure it is in balance. Perhaps you need more salt? More water? More tomato paste? More olive oil? Cover tightly and refrigerate at least 3 hours. To serve, arrange the bowls of garnishes around the soup tureen. Whisk the soup vigorously to blend. Diners ladle their soup into a bowl and then garnish with their desired condiments. Sometimes ice cubes are available to float in the soup, especially on a hot day.

Recipe created 2004-09-06.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.