Gazpacho Recipe
Ingredients
| Tomatoes | 1 1/4 Pound | |
| Cucumber | 1/2 | |
| Onion | 1 Large | |
| 1 Sweet green or red pepper | ||
| Garlic | 2 Clove (5gm) | |
| 2 cups Soft white bread crumbs | ||
| Olive oil | 3 Tablespoon | |
| Wine vinegar | 1 Tablespoon | |
| 1 Sprig of parsley or mint | ||
| Water | 5 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Blanch, peel and chop the tomatoes.
Peel, seed and chop the cucumber.
Peel and chop the onion.
Seed and chop the pepper; peel and chop the garlic.
Place all the vegetables in a blender with bread crumbs, oil, vinegar, parsley or mint, salt and pepper and 2 1/2 cups of the water.
Blend to a puree.
Place puree in a large bowl and stir in the remaining water.
Cover and chill for 3 hours.
Before serving, add a few ice cubes.
Serve with side dishes of chopped onion, hard-cooked eggs, tomatoes, peppers and croutons.
Peel, seed and chop the cucumber.
Peel and chop the onion.
Seed and chop the pepper; peel and chop the garlic.
Place all the vegetables in a blender with bread crumbs, oil, vinegar, parsley or mint, salt and pepper and 2 1/2 cups of the water.
Blend to a puree.
Place puree in a large bowl and stir in the remaining water.
Cover and chill for 3 hours.
Before serving, add a few ice cubes.
Serve with side dishes of chopped onion, hard-cooked eggs, tomatoes, peppers and croutons.
Chef
