Name: Chunky Gazpacho
Ingredients: 1/2 sm Onion; sliced; 2 lg Garlic cloves; 3 tb Olive oil; 1/4 c Red wine vinegar; 2 lb Tomatoes; cored, diced; 1 lg Cucumber; peeled, seeded,; ; diced; 1 Green bell pepper; diced; 1/3 c Chopped fresh cilantro; 2 tb Tomato paste; Hot pepper sauce; (such as Tobasco); Tomato juice; (optional)

[Esther Edwards Burr at the death of her husband Aaron said], “Had not God supported me by these two considerations: first, by showing the right he has to his own creatures, to dispose of them when and in what manner he pleases; and secondly, by enabling me to follow him beyond the grave, into the eternal world, and there to view him in unspeakable glory and happiness, freed from all sin and sorrow; I should, long before this, have been sunk among the dead, and been covered with the clods of the valley- God has side ends in all that he doth. This thing did not come upon me by chance; and I rejoice that I am in the hands of such a God.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains		April 1993	1	servings

INGREDIENTS

1/2	sm	Onion; sliced
2	lg	Garlic cloves
3	tb	Olive oil
1/4	c	Red wine vinegar
2	lb	Tomatoes; cored, diced
1	lg	Cucumber; peeled, seeded,
		; diced
1		Green bell pepper; diced
1/3	c	Chopped fresh cilantro
2	tb	Tomato paste
		Hot pepper sauce; (such as Tobasco)
		Tomato juice; (optional)

INSTRUCTIONS

Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2
cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add
cilantro, tomato paste and remaining tomatoes, cucumber and green
pepper to processor. Blend until chunky puree forms. Season to taste
with hot pepper sauce, salt and pepper. Thin with tomato juice if
desired. Transfer gazpacho to large bowl. Cover soup and reserved
vegetables separately; refrigerate until well chilled, at least 1
hour and up to 6 hours.
Ladle gazpacho into bowls. Serve, passing reserved vegetables
separately.
Serves 4.
Bon Appetit April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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