El Nuevo Dia Gazpacho


This is very similar to the usual way it was served in Spain. Better places usually served it "con garnacion," i.e. with small cut up pieces of the vegetables spooned onto the top immediately before serving. When I make gazpacho, I usually use 2 cloves of garlic per person -aem.

Soak the bread in a mixture of water, vinegar, and salt.Mix the first 4 ingredients and the bread with the water mixture in the blender to the consistency of a fine paste. Add a stream of olive oil and taste. There should be a good balance between the vinegar, oil and salt without one overpowering the other. For this reason fix proportions to suit your taste. Blend again and add ice-cold water until you reach the desired consistency.

Suggestions for serving: Serve cold, not frozen; ice cubes are not traditionally used. You may serve it in a glass placed on a bowl with ice (like a cocktail is sometimes served) to keep it very cold. You may serve along on the table: bread croutons, pieces of cucumbers, onions, green peppers, and tomatoes for you and your table companions to add according to taste.

This is a classic recipe for gazpacho (anonymous author) that appeared in "El nuevo Dia" newspaper, July 14, 1991.

From: beatriz@pine.circa.ufl.edu (Beatriz Gonzalez-Yanes) via Veggies Unite!

Betty Crocker Gazpacho

Place the tomatoes with their liquid, 1/2 c of green peppers, 1/2 c croutons, 1/2 c cucumber, 1/4 c onion, the wine, oil, cumin, vinegar, salt and pepper in blender. Cover and blend until smooth. Cover and refrigerate at least one hour. Serve with remaining ingredients as accompaniments.

Source: the Betty Crocker Mexican Cookbook.

From: zlraa@marlin.jcu.edu.au (Lynn Alford) via Veggies Unite!

Gazpacho de Madrid

Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste. Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight.

Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings.

When I made this, I added some Tabasco sauce, as well. The original recipe is from Bon Appetit's Light & Easy Special Edition (1987).

From: gould!uunet!isgtec!ted (Ted Richards) via Veggies Unite!

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