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From: benson@dcdwest.UUCP
Newsgroups: net.cooks
Subject: Gazpacho
Message-ID: <148@dcdwest.UUCP>
Date: Tue, 10-Jul-84 13:18:59 EDT
Article-I.D.: dcdwest.148
Posted: Tue Jul 10 13:18:59 1984
Date-Received: Thu, 12-Jul-84 00:37:45 EDT
Organization: ITT DCDWEST (San Diego)
Lines: 30

I have had some good luck with a recipe for gazpacho.  It is taken from
memory from Elena Zelayata's Mexican Cookbook.

					GAZPACHO

Wipe the sides of a large bowl with a cut clove of garlic.

Into the bowl, cut up one large can of ripe, whole tomatoes (the
tomatos, you nit, not the can - Understand that in recipes the
container stands for the contents.  Sheeesh, what a dope !!)  Be sure
to include the juice.  The tomatoes should be cut into small pieces.
Add about two cups of chilled tomato juice or V-8.  One should choose
good quality juice and tomatoes, since poor quality ingredients really
do make themselves known at this point.

Peel and chop 1-2 medium sized cucumbers, 1-2 green onions, and 1/2 a
bell pepper.  These should be small but not minced.  Add 1/3 cup of
good olive oil, 1 T vinegar, and several drops (perhaps, a lot) of
Tabasco sauce.  Correct the seasoning after tasting and chill.

The soup looks very nice by itself, but can be garnished with thin
slices of Haas avocados.  I wouldn't touch Fuerte avocados with the
proverbial ten foot pole.  They taste like water.  Green water, at
that.
-- 
				_
Peter Benson			| ITT Defense Communications Division
(619)578-3080			| 10060 Carroll Canyon Road
decvax!ittvax!dcdwest!benson	| San Diego, CA 92131
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