To find recipes:
Option 1 - click on the category on the right and scroll through choices
Option 2 - Use the search box at the top of the window to find a component, ingredient, or any other word
Option 3 - Scroll through the index on the right side and click on the selected recipe
E-mail new submissions to Jwgalson@gmail.com or dkgalson@gmail.com

Wednesday, November 10, 2010

Gazpacho (Allen)

Ingredients
- 28 oz cans of tomatoes
1 green pepper-chopped
1 cucumber-skinned and seeds removed
5 pieces of hard Spanish bread
(or 4 slices white bread, crusts removed)
1 Tbs ground cumin
2 or 3 cloves garlic-mashed
1/4 tsp paprika
1/2 cup olive oil
1-1/4 tsp salt
5 tbs wine vinegar
1/4 cup mayonnaise

Garnishes including
1 green pepper-chopped
1 onion-chopped
1 cucumber-skinned, seeded, chopped
4 Roma tomatoes-seeded and chopped
5 slices bread-crusts removed and chopped

Directions
Drain tomatoes and reserve liquid (about 1 cup)
Soak bread in water and squeeze out
Chop pepper, cuke, and bread and place in bowl
Mix mayonnaise, vinegar, salt, oil, garlic and spices
in another bowl
Place half of the tomatoes and half of the other ingredients
in the blender, mix vigorously, and pour into saucepan
Repeat with the remaining ingredients
Check the consistency and add the reserved tomatoe juice
to thin. If you still are not satisfied add some water.
Chill at least for 2 hours. Overnight is better
Serve the soup and pass around the five bowls
of garnishes.

Implements
Blender
5 quart saucepan
5 bowls for garnishes
2 small mixing bowls

Comments
This recipe comes from a friend of mine who found
it in Madrid back in 1967 at a restaurant by the
name of Corral de Morales. He likes to make it and
I like to eat it. If you can't find Spanish bread I would
go for chibata.

Serves about six people

No comments:

Post a Comment

Other related Blogs

Total Pageviews