Gazpacho Anduluz (cold Soup)

The American brand of cultural Christianity results from well-intending adults handing out the candy of cheap grace to five-year-olds and twenty-five-year-olds alike. You ask them if they want to be with mommy and daddy in heaven or pressure them into walking an aisle. The point is, you play on their fears, emotions, or appetites to get quick, unconsidered professions of faith. Then you immediately affirm those professions.

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
		Soup	6	Servings

INGREDIENTS

1		Clove garlic
1	t	Salt
3	c	Soft bread crumbs
3	T	Vinegar
3		Tomatoes, peeled and
		diced
1		Cucumber, peeled and
		diced
2		Green peppers, diced
3	T	Oil
4	c	Ice-cold water
		Croutons

INSTRUCTIONS

submitted by: LeiG@aol.com from: The wonderful World of cooking.  This
thick puree may be made in a blender. In some regions  of Spain,  the
cucumber, tomato, green pepper, chopped onion, and cold croutons  are
served in separate little dishes and added to the gazpacho  according
to indivual taste.  Mash garlic.  add salt.  moisten crumbs with
vinegar.  add to garlic.  work to paste.  add 2/3 of the tomatoes and
1/2 the cucumber.  force  tough sieve or food mill. Add remaining
tomatoes and cumcumber and  green pepper. chill. add oil and water.
mix.  serve cold, garnished  with croutons. serves 6.  Lei Gui, Bronx,
NY, USA  Recipe Archive -  8 July 96  From the 'RECIPEinternet: Recipes
from Around the World' recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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