Cold Spanish Soup (Gazpacho)
|Dry white breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm)|
|Olive oil||4 Tablespoon|
|Lemon juice||1 Tablespoon|
|Cold water||2 1⁄4 Cup (36 tbs)|
|Cayenne pepper||1 Pinch|
|Mild spanish onions||2|
|Chervil||1 Bunch (100 gm)|
1 Peel the cucumber with a potato peeler. Dice it. Bring a saucepan of salted water to a boil. Add half the diced cucumber and leave to simmer for 10 minutes. Sprinkle salt over the rest of the cucumber to draw out some of its moisture.
2 Drain the cooked cucumber. Puree in a blender or food mill or rub through a strainer. Put the breadcrumbs into a bowl. Add just enough water to moisten them. Skin the tomatoes, then cut half the tomatoes into small pieces.
3 Peel and chop the garlic and put into a mortar. Add a pinch of salt and pound with the pestle. Add the tomato pieces and breadcrumbs. Pound until the mixture is thoroughly blended. Add the oil a little at a time, mixing all the time. Add the lemon juice and cucumber puree. Dilute with the cold water, stirring all the time. Add salt and pepper to taste and a pinch of cayenne pepper. Mix again, then chill in the refrigerator for at least 2 hours.
4 Chop the rest of the tomatoes into small cubes. Peel the onions and chop roughly. Wash the green pepper. Dry it and cut in half. Remove the seeds and white membrane, then cut the flesh into small cubes. Rinse the cucumber cubes. Squeeze them gently with your hands to make sure they are well drained. Wash and dry the chervil and the chives. Chop them.
5 Arrange the tomatoes, onions, green pepper and cucumber in 4 separate dishes. Divide the soup into 4 individual bowls. Sprinkle the chervil and chives over them. Serve very chilled.