"If the Amish
make it, you'll find it at Amish Pleasures."
Gazpacho (Spanish Cold Vegetable Soup)
| In a deep
bowl, combine cucumbers, tomatoes, onion, green peppers, garlic, and
crumbled bread; mix together thoroughly. Stir in water, vinegar, and
salt. Ladle the mixture, 2 cups at a time, into blender or food
processor and blend at high speed for 1 minute, or until reduced to a
smooth puree. Pour into a bowl and with a whisk, beat in the olive oil
and tomato paste.
Cover the bowl tightly with foil or plastic wrap, and refrigerate
for 2 or more hours, until thoroughly chilled. Before serving, stir the
soup lightly to recombine it. Ladle into a large chilled tureen or into
individual soup plates.
Serve the gazpacho with the bread cubes and the vegetable
garnishes, presented in separate serving bowls to be added to the soup
at the discretion of each diner.
med. cucumbers, peeled and coarsely chopped
5 med. tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 med. green pepper, cleaned and coarsely chopped
2 t. finely chopped garlic
4 cups coarsely crumbled French or Italian bread, trimmed of crust
4 cups cold water or 2 cups water and 2 cups chicken broth
1/4 cup red wine vinegar
2 t. salt
4 T. olive oil
1 T. tomato paste
1 cup 1/4" bread cubes, trimmed of crusts and toasted in oven
1/2 cup finely chopped onions
1/2 c. peeled and finely chopped cucumbers
1/2 c. finely chopped green peppers
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The recipe above appears in:
|Betty Groff's newly revised and illustrated
Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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