Gazpacho Recipe
Ingredients
2 large tomatoes, peeled (1-3/4 lb)
1 large cucumber, pared and halved
1 medium onion, peeled and halved
1 medium green pepper, quartered, seeded
1 pimento, drained
2 cans (12-oz size) tomato juice
1/3 cup olive or salad oil
1/3 cup red-wine vinegar
1/4 teaspoon Tabasco
1-1/2 teaspoons salt
1/8 teaspoon coarsely ground black pepper
2 cloves garlic, split
1/2 cup packaged croutons
1/4 cup chopped chives
How to make Gazpacho
In electric blender, combine one tomato, half the cucumber, half the onion, a green-pepper quarter, the pimiento, and 1/2 cup tomato juice.Blend, covered and at high speed, 30 seconds, to puree the vegetables.
In a large bowl, mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, the vinegar, Tabasco, salt, and black pepper.
Refrigerate mixture, covered, until it is well chilled—about 2 hours.
At the same time, refriger ate 6 serving bowls.
Meanwhile, rub inside of small skillet with garlic; reserve garlic.
Add rest of oil; heat.
Saute the croutons in oil until they are browned.
Set aside until serving time.
Chop separately remaining tomato, cucumber, onion, and green pepper.
Place each of these, and the croutons, in separate bowls.
Serve as accompaniments.
Just before serving time, crush reserved garlic.
Add to chilled soup, mixing'well.
Sprinkle with chopped chives.
Serve the gazpacho in chilled bowls.
Everyone helps himself to the accompaniments.
Makes 6 servings.
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Gazpacho
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