| 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.
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”