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Gazpacho With Chicken Consomme

creative.chef's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Servings: 
6

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