Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.3 alpha 4/15/85; site sdcc3.UUCP
Path: utzoo!watmath!clyde!bonnie!akgua!mcnc!decvax!decwrl!greipa!pesnta!hplabs!sdcrdcf!sdcsvax!sdcc3!ec120bgt
From: ec120bgt@sdcc3.UUCP (ANDREW VARE)
Newsgroups: net.cooks
Subject: Re: Gazpacho
Message-ID: <2883@sdcc3.UUCP>
Date: Sun, 26-May-85 20:17:48 EDT
Article-I.D.: sdcc3.2883
Posted: Sun May 26 20:17:48 1985
Date-Received: Thu, 30-May-85 03:28:01 EDT
References: <60@uw-june>
Organization: U.C. San Diego, Academic Computer Center
Lines: 25

In article <60@uw-june>, sharon@uw-june (Sharon M. Tuttle) writes:
> Question: Does anyone have a good recipe for gazpacho?
> I understand that Needless Markup --oops, Nieman Marcus--makes
> a good mix for it, but it is too expensive....
> 
> Thanx!
>    
>    -Sharon Tuttle, U of Washington, Comp Sci

Sharon
Living quite near Mexico for my college career, and having sailed to
it's Riviera several time,s I can say that I have tasted several
excellent gazpachos, but alas cannot find an appropriate recipe
in my archives. The key here is finding good, fresh cilantro, that
is relatively immature when picked. Other key ingredients are:
     -fresh garlic
     -cucumbers
     -fresh dill
These are all in addition to tomatos, naturally. I wouldn't go with
a mix, for spicing, since you wind up having a lot less to say about
YOUR soup. Good time for gazpacho, summer is. Make sure you leave it
in the 'fridge for several hours before serving. Along with it you
might have tortillas (to soak up all the good stuff at the bottom)
and maybe a margarita or two ;-).
Andrew T. Vare