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From: dkatz@zaphod.UUCP (Dave Katz)
Newsgroups: net.cooks
Subject: Re: Gazpacho
Message-ID: <246@zaphod.UUCP>
Date: Thu, 16-May-85 11:18:00 EDT
Article-I.D.: zaphod.246
Posted: Thu May 16 11:18:00 1985
Date-Received: Fri, 17-May-85 05:30:30 EDT
References: <60@uw-june>
Organization: Develcon Electronics, Saskatoon, SK
Lines: 38

Most gazpacho recipes are based on tomatoes, cucmbers, onions, stock,
and flavouring spices.  The following is a little different, but (I
think) terrific.

In a large frying pan melt 1 tbsp butter.  Sautee in this:
 1/2 cup diced leeks
 1/2 cup diced onion
 2   stalks celery, diced
 1   carrot, diced
 1/2 green pepper, diced (less if you don't like green pepper too much)
 3   finely chopped cloves of garlic

When lightly browned, reduce heat and add 1 can prepared consume and the
same amount of water (10 oz).  Also add 1 large can of tomatoes.  Purists
may at their discretion substitute 2 1/2 cups light beef stock and 12
medium tomatoes.   Stir in 3 oz of tomato paste.

Prepare a bouquet garni by tying in a piece of cheesecloth:
 1   bay leaf
 1/4 tsp fennel
 1/2 tsp basil
 3   coriander seeds
 2   whole cloves
 3   tbsp chopped parsley

Add this to the soup mixture along with 1/4 tsp salt and a dash of
pepper.  Bring the soup to a light boil and maintain for 1 to 2 hours
stirring occasionally.  Be very careful not to cook to fast in order
to avoid burning to the bottom of the pan.

When finished boiling, remove the spice bag, pour the rest into a
blender and run at high speed until very smoothly blended.  Chill
overnight in refrigerator.  About 3 hours before serving add 1/3 to 1/2
cup of sauterne and replace in fridge to set.  Adjust spices with salt
and pepper, pour into bowls and garnish with a sprig of parsley or a
paper thin slice of lemon.

Enjoy.