Gazpacho With Chicken Consomme
|Tomato||1 Large, skinned|
|Cucumber||1 Small, skinned|
|Green pepper||1 , deseeded|
|Olive oil||4 Fluid Ounce (About 100 Milliliter Or .5 Cup)|
|Vinegar||2 Fluid Ounce (About 50 Milliliter Or .25 Cup)|
|Garlic||1 Clove (5 gm), crushed|
|Shallots||3 , thinly sliced|
|Chicken consomme||2 1⁄2 Pint (About 1.5 Liters Or 7 Cups)|
|Croutons||1⁄4 Cup (4 tbs) (Used To Garnish)|
1 Deseed the tomato and cucumber and cut them into 5 mm (1 in) cubes.
Cut the green pepper into 5 mm (1/4 in) cubes.
2 Make a dressing by blending together the oil, vinegar, season- ing and garlic.
Place all the vegetables in a bowl and pour over the dressing.
Allow to stand for 1 hour, stirring occasionally.
3 Strain the vegetables and place them in a serving bowl.
Pour over the consomme and chill in the refrigerator.
Serve with toasted croutons.
Tip: This light, cool and refreshing soup from the Andalusian' region of Spain is perfect on a summer's day, it can be varied in many ways.
Try adding a few chopped black olives to the soup.
Replace a little of the chicken stock with chilled dry white wine and add a few ice-cubes just before serving.