Iced Salad Soup (Gazpacho) recipe (Soup)

Ingredients

Yield: 6 servings

2 lb ripe tomatoes
1   medium purple onion
2 tablespoons red wine vinegar
some   tomato juice (optional)
1   clove garlic, chopped
2   medium-sized sweet long green peppers or ordinary peppers
4 tablespoons olive oil
2   small ridge cucumbers
4 tablespoons soft white breadcumbs
½ teaspoons teaspoon ground cumin (optional)
pints iced water
GARLIC CROUTONS:
3   thick slices stale white bread
6 tablespoons olive oil
1   clove garlic, halved

Posted by Margo on Mar 14, 2008
   

Instructions

Peel and seed the tomatoes. Halve the peppers and remove the seeds and the membranes. Peel the cucumbers. Reserve 1 tomato, 1 green pepper, 1 small ridge cucumber or half a greenhouse cucumber, and half an onion.

Roughly chop the remaining vegetables and puree them in a food processor with the garlic. Add the breadcrumbs, vinegar and oil and process briefly. Add the cumin if desired. Season to taste with salt and cayenne pepper. Pour into a bowl, cover and refrigerate for at least 2 hours. Dice the reserved vegetables and place in separate bowls. Cover and refrigerate until required.

FOR THE GARLIC CROUTONS: Remove the crusts from the bread and cut into 1 cm/½ inch cubes. Heat the oil and the garlic in a frying pan until hot; remove the garlic. Add the bread cubes and fry until crisp and golden, stirring often. Drain on kitchen paper.

To serve, pour the soup into a large glass or a pottery bowl and stir in the iced water or a combination of water and tomato juice if the tomatoes used were not fully flavored. Garnish with s small amount od diced vegetables. Serve with bowls full of the remaining diced vegetables and the garlic croutons.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/iced-salad-soup-gazpacho/


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