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: firstname.lastname@example.org (Beatriz Gonzalez-Yanes) via Veggies Unite!
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: email@example.com (Lynn Alford) via Veggies Unite!
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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