El Nuevo Dia Gazpacho

Ingredients
• 8 tomatoes (peeled, pitted, cut in small pieces)
• 2 green peppers (pitted, cut in very small pieces)
• 1 cucumber (peeled, cut in pieces)
• 2 cloves of garlic (peeled)
• 1 piece of one day-old bread
• water, good quality vinegar, olive oil (preferably virgin)

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

Ingredients
• 1 can (28 oz) whole tomatoes
• 1 c finely chopped green peppers
• 1 c croutons
• 1 c finely chopped cucumber
• 1 medium onion, chopped
• 2 T white wine
• 2 T olive or vegetable oil
• 1 T ground cumin
• 1 T vinegar
• 1/2 t salt
• 1/4 t pepper

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

Ingredients
• 4 cups crumbled French bread (crusts trimmed)
• 1 medium green bell pepper, seeded and chopped
• 1 small clove garlic, minced
• 5 medium tomatoes, peeled, seeded and coarsley chopped
• 4 cups cold water
• 2 medium cucumbers, peeled, seeded and chopped
• 4 tsp salt
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 Tbsp tomato paste
• 1 cup dried French bread cubes (crusts trimmed)
• 1/2 cup peeled and finely chopped cucumber
• 1/2 cup finely chopped onion
• 1/2 cup seeded and finely chopped green bell pepper

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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