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Gazpacho Jayne Vogan's recipe, thanks to Marty 2 cukes 5 medium sized tomatoes 1 large onion 1 green bell pepper 2 tsp. garlic, minced 4 cups coarsely crumbled French bread, no crusts 4 cups cold water ¼ cup red wine vinegar 4 tsp. salt ¼ cup olive oil 1 Tbsp. tomato paste Peel and coarsely chop all vegetables. Mix everything together in a bowl, and blend enough to puree it - probably quite a while to get it smooth. Refrigerate at least two hours to serve it chilled. Garnish with croutons, chopped onion, cucumber or green peppers. |
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