Gazpacho

      No comments   
Gazpacho

(From 365 Great 20 Minute Recipes, by Beverly Cox)

1 medium cucumber, peeled, seeded and cut into chunks
1 small onion, quartered
1 (14.5 oz) can Mexican-style stewed tomatoes
Insides of 2 French rolls, crust removed
2 tbsp balsamic or red wine vinegar
2 tbsp olive oil
Salt
1 cup croutons

Dice half of the cucumber and set aside for garnish.

In a food processor or blender, combine the rest of the cucumber, onion, tomatoes, bread, vinegar, oil and 1 cup cold water. Puree until smooth.

Season with salt to taste. Ladle gazpacho into bowls and serve topped with diced cucumber and croutons

I usually leave out the onion, since there is some onion in the brand of Mexican-style tomatoes I use. And I usually forget about the bread and the water, since I never actually look at the recipe when I make it. A dollop of sour cream artistically swirled on top of the soup before serving is nice, too.

The Scullery Maid, getting hungry
(7/11/04)

0 comments:

Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.