Gazpacho Recipe
My longing for Gazpacho strengthened during high school days. Even though Gazpacho is a Side Dish I relish it any time of the day. The first taste of this delightful Gazpacho from the Spanish cuisine is enough to addict you to it for life! I challenge you to give me a better recipe of Gazpacho than this.
Ingredients
2 lb ripe tomatoes
2 large Spanish onions
2 cloves garlic
4 tablespoons olive oil
salt and pepper
a pinch of celery salt
2/3 cup dry sherry
1 tablespoon tarragon vinegarGARNISHES
2 cucumbers
1 lb green, red and yellow peppers
4 large ripe tomatoes
1 small loaf white bread
Directions
Cut the tomatoes in half and put into a large pan.
Slice the onions .
Crush the garlic cloves, and add with the onions to the tomatoes.
Cover with water, add the oil, salt and pepper, celery salt, sherry and vinegar and bring to a boil.
Cover and simmer for 1 hour.
Cool and process in small quantities .
Put through a sieve to remove seeds and skin, and pour into a serving bowl.
Chill for at least 2 hours before serving.
To make the garnishes, peel the cucumber and chop coarsely .
Chop the peppers coarsely , mixing the different colors.
Skin the tomatoes and remove the seeds.
Chop the flesh coarsely .
Remove the crusts from the bread; cut the bread into cubes and bake at 300°F for 5 minutes.
Put the cucumber, peppers, tomatoes and bread into individual serving dishes.
Serve the chilled soup with the side dishes for garnishing.
Slice the onions .
Crush the garlic cloves, and add with the onions to the tomatoes.
Cover with water, add the oil, salt and pepper, celery salt, sherry and vinegar and bring to a boil.
Cover and simmer for 1 hour.
Cool and process in small quantities .
Put through a sieve to remove seeds and skin, and pour into a serving bowl.
Chill for at least 2 hours before serving.
To make the garnishes, peel the cucumber and chop coarsely .
Chop the peppers coarsely , mixing the different colors.
Skin the tomatoes and remove the seeds.
Chop the flesh coarsely .
Remove the crusts from the bread; cut the bread into cubes and bake at 300°F for 5 minutes.
Put the cucumber, peppers, tomatoes and bread into individual serving dishes.
Serve the chilled soup with the side dishes for garnishing.
