| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Spanish |
Frugal01 |
6 |
servings |
INGREDIENTS
| 1 |
|
Garlic clove; peeled |
| 1/2 |
|
Green bell pepper; cored and seeded |
| 1 |
|
Onion; peeled |
| 5 |
|
Tomatoes; very ripe, quartered |
| 1 |
md |
Cucumber; peeled, sliced |
| 1 |
tb |
Tomato paste |
| 6 |
tb |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Ground cumin |
| 1 |
tb |
Tabasco sauce; or to taste |
| 2 |
c |
Tomato juice |
| 2 |
|
Hard-boiled eggs; grated |
| 1 |
c |
Ice water |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Blend all the ingredients except the grated egg in a food blender or
food processor. You will have to do this in several batches. Chill
well before serving. Pour into wine glasses or cups and garnish with
the grated egg. Leave the wine vinegar and black pepper grinder out
so your guests may add a bit to their glasses.
Comments: This is actually a ground-up salad -- dressing included. It
will get a Spanish dinner off to the right start because you can
serve it in glasses and allow your guests to walk about while they
are drinking their salad, or eating their first course ... having
soup.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-28-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-10-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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