INGREDIENTS

INSTRUCTIONS

The original gazpacho was created in the Andalusion region of Spain as a
cooling mid-afternoon snack for the men as they labored in the fields. It
is a classic dish, cooling, tart and tangy. This variation of it uses a
base of green vegetables and is equally as refreshing, whether you are
tilling the land or just tending your herbs. If you can find unwaxed or
English cucumbers, then please leave the skin on, for it adds great flavor,
color and texture.
This recipe can be served either with the vivid green vegetables shining
through the clear broth, or you may choose to stir in a spoonful of yogurt
at the end, giving the soup a light, opaque quality, and a slightly
different tanginess. I enjoy it both ways and suggest you pass the yogurt
separately, letting your guests decide for themselves which version they
prefer.
1. Rough cut the cucumber, zucchini, green onions and bell pepper into
large pieces, about 1 to 2 inches in size.
2. Drop the garlic and jalapeno into a food processor with the blade
running. Turn off the motor and add the cucumber, zucchini, green onions,
bell pepper, cilantro, salt and white pepper. Pulse until the ingredients
are chopped into a rough blend. The pieces should be 1/4 to 1/2-inch in
size.
3. In a large serving bowl, stir together the broth, olive oil and vinegar
until well blended. Mix in the vegetables. Chill. Serve garnished with a
dollop of yogurt, if desired, and coarsely chopped tomato.
(c)1997, Katherine Heyhoe. All rights reserved
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98,
converted by MM_Buster v2.0l.

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