Gazpacho Recipe
Ingredients
| 4 or 5 large ripe tomatoes | ||
| 1/2 cucumber, peeled and diced | ||
| Green pepper | 1/2 To taste, diced | |
| Ripe olives | 10 , diced | |
| Green onions | 6 , chopped | |
| 1 or 2 cloves garlic | ||
| 4 tbs oil, preferably olive 60 mL | ||
| 4 tbs red or white wine vinegar 60 mL | ||
| Salt | 1 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Tomato juice | 1 Cup (16 tbs) | |
| 2 or 3 slices stale bread | ||
| 1 cup ice cubes or cold chicken broth 250 mL | ||
| Crisp croutons or crusty bread | ||
Directions
Blanch tomatoes and peel.
Dice 2 into a bowl and add cucumber, green pepper, ripe olives, green onions.
Drop next 6 ingredients into a blender and add remaining tomatoes cut into quarters.
Cover and blend until smooth.
Trim crusts from bread and break into the blender.
Blend again.
Pour over the chopped mixture.
Add ice cubes.
Refrigerate until needed.
Stir and season to taste.
Garnish with crisp crumbled bacon, chopped hard cooked eggs, green pepper, green onion or crisp croutons.
You may prefer to pass the garnishing ingredients separately in small bowls.
Crusty bread is another typically good accompaniment.
Dice 2 into a bowl and add cucumber, green pepper, ripe olives, green onions.
Drop next 6 ingredients into a blender and add remaining tomatoes cut into quarters.
Cover and blend until smooth.
Trim crusts from bread and break into the blender.
Blend again.
Pour over the chopped mixture.
Add ice cubes.
Refrigerate until needed.
Stir and season to taste.
Garnish with crisp crumbled bacon, chopped hard cooked eggs, green pepper, green onion or crisp croutons.
You may prefer to pass the garnishing ingredients separately in small bowls.
Crusty bread is another typically good accompaniment.
Chef
