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    • Gazpacho De Madrid

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    Grains Madrid Veg-cook, August 5 Servings

    INGREDIENTS

    4 c Crumbled French bread
    1 md Green bell pepper, (crusts
    Trimmed) seeded and chopped
    5 md Tomatoes, peeled,
    1 sm Clove garlic, minced, seeded
    And coarsley chopped
    4 c Cold water
    2 md Cucumbers, peeled,
    1/4 c Red wine vinegar, seeded and
    Chopped
    4 ts Salt
    1 lg Onion, chopped
    1/4 c Olive oil
    1 tb Tomato paste
    1 c Dried French bread cubes
    1/2 c Peeled and finely (crusts
    Trimmed)
    x Chopped cucumber
    1/2 c Finely chopped onion
    1/2 c Seeded and finely
    x Chopped green bell pepper

    INSTRUCTIONS

    GARNISH
Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic
in a large bowl.  Stir in water, vinegar and salt.  Puree in 2 batches in
blender on high speed 1 minute.  Transfer to another bowl. Whisk in olive
oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2
hours or overnight.
Ladle soup into bowls.  Garnish with bread cubes, onion, cucumber and bell
pepper and serve.  Makes 4 to 6 servings.
The original recipe is from Bon Appetit's Light & Easy Special Edition
(1987).
From: interaccess!spteach@uunet.uu.net (Steve Rosenzweig).  rfvc Digest V94
Issue #171, Aug. 15, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

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