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Gazpacho ( Cold Andalusian Liquid Salad) Recipe

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This recipe for Gazpacho ( Cold Andalusian Liquid Salad), by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
2 slices of French bread, crusts removed (stale is fine)
4 large, ripe tomatoes, peeled
2 Italian peppers (the long kind) or 1 green bell pepper
1/2 cucumber
1/2 onion
2 cloves of garlic
4 T. olive oil (no substitute!)
2 tsp. salt
1/4 tsp. ground cumin
5 T. fresh squeezed lemon juice
1/4 to 1/2 qt. water
Condiments: chopped tomatoes, cucumbers, peppers and onions, small croutons, diced hard-boiled eggs, strips of roasted red pepper (called pimiento)

Directions:
Directions:
Soak the bread in water while peeling the tomatoes. Puree the quartered tomatoes in a blender or food processor with the seeded and quartered peppers, cucumber, onion and garlic. Then add the salt, cumin and lemon juice. Pour into a soup tureen or deep ceramic bowl with the remaining puree and add the water to thin. Add salt and more lemon juice to taste. Chill until the meal; it is best good and cold!

 

 

 

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