Gazpacho #2

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* Exported from MasterCook *

 

Gazpacho

 

Recipe By : Elizabeth Powell

Serving Size : 6 Preparation Time :2:00

Categories : Soups & Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 cups red ripe tomatoes -- chopped

1 cup cucumber -- chopped

1 cup large bell peppers -- chopped

1/2 cup onion -- chopped

1 clove garlic

1 cup bread crumbs

1/4 cup olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon white pepper

 

Puree vegetables in blender or food processor. Press through sieve to

remove seeds. Puree bread crumbs with olive oil and vinegar. Blend into

vegetable puree and season with salt and pepper. Chill well.

 

 

 

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* Exported from MasterCook *

 

Gazpacho (Salad Soup)

 

Recipe By : Jo Anne Merrill

Serving Size : 8 Preparation Time :3:00

Categories : Soups Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cloves garlic

2 white bread slices

1 cucumber -- sliced

1/2 green bell pepper

1/2 cup water

1/4 cup olive oil

2 pounds tomatoes

1/4 cup chopped onions

1/4 cup pimientos -- chopped

1 teaspoon salt

black pepper -- to taste

2 tablespoons wine vinegar

3 cups vegetable stock, condensed

1/2 cup fresh herbs -- ** see note

 

1. Crush garlic in bowl and add bread which has been torn into small

pieces. This helps give the soup consistency. Add sliced cucumber, diced green

pepper, water and olive oil. Allow this mixture to marinate for several hours.

2. Add cut-up tomatoes, onions, pimiento and salt to chilled mixture. Blend

in blender or food processor until the texture you prefer. Chill thoroughly.

3. Just before serving, mix in vinegar, cold stock and herbs. For added

color, flavor and texture, garnish with garlic croutons, watercress or lime

slices.

 

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NOTES : ** For herbs, use your choice of chives, parsley, basil, or tarragon.

All ingredients should be as fresh as possible.

* Exported from MasterCook *

 

Gazpacho, Tejas

 

Recipe By : Tejas Restaurant (Minneapolis)

Serving Size : 12 Preparation Time :1:00

Categories :

Amount Measure Ingredient -- Preparation Method

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3 Pounds Fresh Tomatoes -- Peeled And Seeded

24 Ounces Tomato Juice

4 Ounces Balsamic Vinegar

5 Tablespoons Tomato Paste

2 Serrano Peppers

1 Dash Tabasco Sauce

1/4 Teaspoon veg Worcestershire Sauce

1 Tablespoon Sugar -- Or To Taste

1 Teaspoon Salt

2 Teaspoons Cumin

1/2 Teaspoon Pepper

2 Tablespoons Lime Juice

2 Cups Water

1 Red Bell Pepper -- Peeled And Seeded

1 Green Bell Pepper -- Peeled And Seeded

1 Yellow Bell Pepper -- Peeled And Seeded

2 Cups Scallions -- Thinly Sliced

2 Cups Cucumbers -- In 1/4 " Slices

2 Cups Jicama -- In 1/4 " Slices

1 Cup Zucchini -- In 1/4 " Slices

1 Cup Yellow Squash -- In 1/4 " Slices

4 Tomatoes -- Seeded And Chopped

2 Tablespoons Cilantro -- Chopped

 

Cut the peppers into 1/4 " pieces. Puree the first 13 ingredients (3

pounds tomatoes through 2 cups water) in a blender. Strain and chill the

mixture.

 

When chilled, stir in all of the remaining ingredients. Serve chilled.

Will keep well in refrigerator for up to 3 days.

 

 

 

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* Exported from MasterCook *

 

Golden Summer Gazpacho

 

Recipe By : Shape Magazine, May 1999

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 1/2 cucumbers -- peeled and coarsely

-- chopped

3 large firm -- ripe golden

-- tomatoes, peeled

-- and coarsely

-- chopped

1 red bell or other sweet pepper -- stems removed,

-- seeded and coarsely

-- chopped

2 teaspoons freshly squeezed lemon juice

1 tablespoon extra-virgin olive oil

1 clove garlic -- crushed and minced

1 1/2 tablespoons coarsely chopped cilantro leaves

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

4 1/2 " thick s Italian-style country

-- bread - toasted and rubbed -- with whole

garlic

***Condiments***

cucumber -- peeled, seeded and

-- coarsely chopped

8 red cherry tomatoes -- quartered (8 to 10)

1/4 cup coarsely chopped cilantro leaves

 

Place cucumbers, tomatoes, peppers, lemon juice and olive oil in a food

processor and blend until chunky but not pureed. Pour into a glass

bowl. Stir in garlic, cilantro, salt and pepper. Chill for at least 1

hour. Remove soup from refrigerator and stir. Ladle into 4 soup bowls

and top each serving with 1 slice garlic toast. Serve with condiments.

 

NOTE: This recipe was developed by Ethel Brennan, a San Francisco-based

food writer and stylist. Her most recent book is Herbes de Provence

(Chronicle Books, 1999)

 

Posted to MC-Recipe List by <friddos April, 1999.

 

 

 

 

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