James Michener's Favorite Gazpacho (uses food proc) - xpost

[Guest guest]

No cooking required, uses food processor: Make this cold soup in summer when you

have too many tomatoes and cucumber. For some reason, I just HAD to type this

up now. (Summer dreaming? sigh...) ~ Brenda

 

 

* Exported from MasterCook *

 

James Michener's Favorite Gazpacho (uses food proc)

 

Recipe By :Let Us Eat Cake by Sharon Boorstin (2002)

Serving Size : 6 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 large ripe tomatoes -- coarsely chopped

5 large cucumbers -- peeled and sliced

2 green pepper -- seeded and coarsely chopped

1 large red onion -- peeled and coarsely chopped

2 slices French bread -- stale (to 3)

(or Italian bread)

- soaked briefly in water

1/4 cup olive oil

1/4 cup red wine vinegar

1 pinch sugar

salt and pepper -- to taste

CONDIMENTS:

1 tomato -- seeded and finely chopped

1/2 cucumber -- peeled and finely chopped

1/2 red onion -- finely chopped

1 small can sliced black olives

4 hard boiled eggs -- chopped

 

Put the soup ingredients into a food processor in batches, so that when you

blend it, the liquid doesn't spill over. Transfer the blended soup to a big pot

while you process more ingredients.

 

When all the ingredients have been blended, stir the soup in the pot and

transfer it back, in batches, to the food processor and blend well again. The

soup is finished when everything is pureed and there are no vegetable chunks

present. Taste for seasonings--you may need more oil or vinegar, salt or

pepper.

 

Refrigerate for several hours or overnight before serving. Put the condiments

in separate little dishes, and pass them around so that guests can serve

themselves.

 

Brenda's note: I didn't fuss with condiment nutrition because there would only

be a sprinkling of them on top, if any.

The calories and fat seem high but that's because of the olive oil, I guess.

 

S(Typed for you by):

" Brenda Adams <brendaadams "

Copyright:

" ISBN: 0-06-001283-8 "

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Per Serving (excluding unknown items): 596 Calories; 15g Fat (21.7% calories

from fat); 18g Protein; 101g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

945mg Sodium. Exchanges: 5 Grain(Starch); 4 1/2 Vegetable; 2 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : The soup should be thick and almost gritty in texture, and orangy pink

in color. Serve it ice cold. It tastes better if you refrigerate it overnight.

The condiments add color and taste, and it's fun to choose from them.