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Gazpacho

fast.cook's picture
Ingredients
  Tomatoes 1 3⁄4 Pound, peeled (2 Large Ones)
  Cucumber 1 Large, pared and halved
  Onion 1 Medium, peeled and halved
  Green pepper 1 Medium, quartered and seeded
  Pimiento 1 , drained
  Tomato juice 24 Ounce (2 Cans Of 12 Ounce Each)
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Hot red pepper sauce 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon, coarsely ground
  Garlic 2 Clove (10 gm), split
  Croutons 1⁄2 Cup (8 tbs) (Packaged Ones)
  Chives 1⁄4 Cup (4 tbs), chopped
Directions

MAKING
1 In a blender, add one tomato, half the cucumber, half the onion, a green-pepper quarter, the pimiento and 1/2 cup tomato juice.
2 Cover and blend well at high speed for 30 seconds, to puree the vegetables.
3 In large bowl, mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, the vinegar, red-pepper sauce, salt and pepper.
4 Cover and refrigerate the mixture for about 2 hours until chilled.
5 Also chill 6 serving bowls at the same time.
6 Take a small skillet and rub the inside with garlic, reserve the garlic.
7 Add in the remaining oil and heat.
8 Add in the croutons and saute until browned. Set aside.
9 Chop the remaining tomato, cucumber, onion and green pepper.
10 In separate bowls, place the chopped vegetables and croutons.

SERVING
11 Crush the reserved garlic, and add in to the chilled soup.
12 Serve in chilled bowls and sprinkle with chopped chives. Pass the chopped vegetables and croutons as accompaniments.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Servings: 
6

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