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Recipe Gazpacho I (Soup)
Home Cooking Recipes
Required Ingredients:
- 1 3/4 pounds ripe tomatoes
- 1 large cucumber, chopped
- 1 green bell pepper, chopped
- 2 cloves crushed garlic
- 1 tablespoon finely chopped black olives
- 1/3 cup white wine vinegar
- 1/4 cup olive oil
- 1 tablespoon tomato paste
- 2 1/2 cups water
- 1 small onion, chopped
- 1 green bell peppers, diced
- 2 green onions, thinly sliced
- 1 large cucumber, chopped
- 2 hard-cooked eggs, chopped
Preparing/Cooking:
- Score a cross in the base of each tomato.
- Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin.
- Chop the flesh so finely that it is almost a puree.
- Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste.
- Cover and refrigerate for 2 to 3 hours.
- Use 2 to 3 cups of chilled water to thin the soup to your taste.
- Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
- To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C).
- Cut two 1/2 thick slices from a loaf of bread (your choice).
- Remove the crusts and cut each bread slice into 16 cubes.
- In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes.
- Add the bread cubes to the herbed oil and toss until all the oil has been absorbed.
- Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown.
- Turn once during baking.
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