| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
To 6 |
INGREDIENTS
| 4 |
|
Large; ripe, HOME-GROWN, (not those tasteless fake things in the grocery store) tomatoes |
| 2 1/2 |
|
Cucumbers |
| 1 |
lg |
Green or red sweet bell pepper |
| 10 |
|
Scallions; up to 12 |
| 2 |
|
Cloves garlic |
|
|
Salt |
| 1/4 |
c |
High-quality; red-wine vinegar |
| 1/3 |
c |
Olive oil |
| 3 |
c |
Tomato juice |
| 1 |
c |
Beef broth; (up to 1-1/2) |
|
|
Tabasco Sauce |
|
|
Worcestershire Sauce |
|
|
Freshly-ground black pepper |
INSTRUCTIONS
Peel, seed, and chop into 1/4-inch dice the tomatoes and 2 of the
cucumbers. Wash and trim the pepper and scallions - chop them into 1/4-inch
dice. In a mortar, mash garlic and 1 tsp salt together. Beat in the vinegar
and oil. Throw the chopped veggies into a one-gallon jar (like you use to
make sun tea). Put the dressing in with the chopped vegetables and stir in
the tomato juice. Add broth until the soup is the consistency you prefer.
Season with a dah+ of Tabasco, a dash+ of Worcestershire Sauce, and a dash
of salt & pepper. Stir it up, screw on the lid, and place in the
refrigerator to thoroughly chill - about 8 hours. Taste, and correct
seasonings, if necessary, until delicious - return to the fridge until
serving time.
To serve, slice 1/2 cucumber paper thin. Ladle soup into chilled bowls, and
top with 3 slices of the cucumber.
I have never had a better Gazpacho anywhere.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<pmangum@primenet.com> on Mar 20, 1998
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