|
| |
Cold Fresh Vegetable Soup
(Gazpacho)
|
|
|
| What You Need: |
|
|
SOUP
2 medium-sized cucumbers, peeled and coarsely chopped
5 medium-sized tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium-sized green pepper, deribbed, seeded and coarsely chopped
2 teaspoons finely chopped garlic
2 to 3 cups coarsely crumbled French or Italian bread, trimmed of crusts
4 cups cold water
¼ cup red wine vinegar
4 teaspoons salt
4 tablespoons olive oil
1 tablespoon tomato paste
GARNISH
1 cup ¼-inch bread cubes, trimmed of crusts
½ cup finely chopped onions
½ cup peeled and finely chopped cucumbers
½ cup finely chopped green peppers
|
|
| |
|
|
|
| How To Cook: |
|
|
|
SOUP:
|
1. In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion and green pepper, garlic and crumbled bread, and mix together thoroughly.
|
2. Then stir in the water, vinegar and salt. Ladle the mixture, about 2 cups at a time, into the jar of a blender and blend at high speed for 1minute, or until reduced to a smooth puree. Pour the puree into a bowl and with a whisk beat in the olive oil and tomato paste.
|
3. To make the soup by hand, puree the vegetable and bread mixture in a food mill or, with the back of a large spoon, rub it through a sieve set over a bowl. Discard any pulp left in the mill or sieve. Beat the olive oil and tomato paste into the puree.
|
4. Cover the bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled, just before serving, whisk or stir the soup lightly to recombine it. Then ladle it into a large chilled tureen or individual soup plates.
|
|
GARNISH:
|
1. Accompany the "gazpacho" with the bread cubes and the vegetable garnishes presented in separate serving bowls to be added to the soup at the discretion of each diner.
|
|
NOTE:
|
|
If you prefer crisp croutons for the garnish, fry the bread cubes. In a 6- to 8-inch skillet, heat ¼ cup of olive oil over moderate heat until a light haze forms above it.
|
|
Drop in the bread cubes and, turning them frequently; cook them until they are crisp and golden brown on all sides. Drain on paper towels and cool.
|
| |
|
|
|
|
|
|
|
