Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!wuarchive!zaphod.mps.ohio-state.edu!ncar!umigw!mthvax!aem Newsgroups: rec.food.recipes Subject: VEGAN: Gazpacho de Madrid Summary: another fine submission to rec.food.recipes Keywords: recipe vegan Message-ID: <1990Jul16.034146.16022@mthvax.cs.miami.edu> Date: 12 Jul 90 12:50:18 GMT Sender: aem@mthvax.cs.miami.edu (a.e.mossberg) Followup-To: rec.food.veg Organization: n/a Lines: 35 Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator) Someone recently asked about cold soups. Here is one I just tried and liked. Gazpacho de Madrid 4 cups crumbled French bread 1 medium green bell pepper, (crusts trimmed) seeded and chopped 5 medium tomatoes, peeled, 1 small clove garlic, minced seeded and coarsley chopped 4 cups cold water 2 medium cucumbers, peeled, 1/4 cup red wine vinegar seeded and chopped 4 tsp salt 1 large onion, chopped 1/4 cup olive oil 1 Tbsp tomato paste GARNISH: 1 cup dried French bread cubes 1/2 cup peeled and finely (crusts trimmed) 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). -- Ted Richards ...uunet!utai!lsuc!isgtec!ted ted@isgtec.UUCP ISG Technologies Inc. 3030 Orlando Dr. Mississauga Ont. Canada L4V 1S8