Ingredients: |
Ingredients: 3 medium tomatoes
1 large cucumber, pared
1 large onion, peeled
1 green pepper
1 canned pimiento, drained
2 cans (12 oz) tomato juice
1/3 c olive oil
1/3 c red wine vinegar
1/4 tsp tabasco
11/2 tsp salt
1/8 tsp black pepper
2 slices white bread or 1/2 c packaged croutons
2 cloves garlic, peeled and split
2 tbsp olive oil
1/2 c chopped chives
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Directions: |
Directions:1. Prepare vegetables; To peel tomatoes, dip each tomato into boiling water for 1 minutes; lift out with slotted utensil. Cut out stem end; peel off skin with paring knife. 2. Cut cucumber into cubes; Cut onion in half, Wash green pepper; cut into quarters; remove seeds. In large bowl, combine two of the tomatoes, sliced and half of the cucumber, onion and green pepper. Add pimiento and 1/2 cup tomato juice; toss to combine. 3. Put half of mixture at a time in electric blender. Blend, covered at high speed 1 minutes, to puree vegetables. Repeat with other half. Chop, separately, remaining tomato mixture. Refrigerate, covered. 4. In large bowl, with wire whisk, mix pureed vegetables, remaining tomato juice, 1/3 cup olive oil, vinegar, tobasco, salt and pepper. Refrigerate. Covered, until very well chilled, at least 3 hours. 5. Cut bread into 1/4 inch cubes. Rub inside of small skillet with garlic; reserve garlic. Add 2 tablespoons olive oil; heat over medium heat. Saute bread cubes or the croutons in hot oil until crisp and golden. Drain well on paper towels and turn into small dish. 6. To serve, crush reserved garlic into chilled soup, mixing well with wire whisk. Ladle into chilled soup tureen. Sprinkle with chives. On tray, arrange reserved chopped vegetables and croutons to sprinkle over the top of each serving. |
This recipe for Gazpacho, by 