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COLLECTION: Tomato Soups / Gazpacho
Peel the cuncumber, dice the cuncumber the tomatoes and the red pepper
and gather it in the salad bowl with the garlic. Mix it until you have
a soup. Add the spices (salt, pepper, tabasco, olive oil ...). Keep
fresh until the service.
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From: mblum@chaos.cs.brandeis.edu (Sharon Astyk)
GAZPACHO
========
Ingredients:
------------
1
large can of tomato juice
about a cup of bread crumbs
1
1
green bell pepper
yellow bell pepper
fresh hot peppers to taste
1
sweet onion
lots and lots of garlic
as much fresh coriander as can handle
fresh basil
one or two really ripe fresh tomatos
spices to taste including cumin, paprika and thyme
salt to taste
sugar to taste
the juice of a couple of lemons and/or limes
Instructions:
-------------
Put all of the bread crumbs, the garlic, 1/2 of the green pepper, the
hot peppers (I recommend habaneros, but only if you like it really
deadly), about half of the coriander, half of the basil. 1/2 the
tomatos, all the spices and the citrus juice, and enough of the tomato
juice to moisten the whole thing. Puree. Pour in bowl. Add the rest
of the tomato juice, coriander, basil and vegetables in a dice. Let sit
in the fridge for an hour or so. Eat.
This is just a basic recipe, but a true gazpacho merely had bread crumbs
and liquid, and I have a recipe for a white gazpacho with just white
wine and grapes that I'll post if there is any interest.
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From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Source: Gourmet
http://www.cs.cmu.edu/~mjw/recipes/soup/tom-soup-coll.html (2 of 5) [12/17/1999 12:05:00 PM]
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