Gaspacho
Native to Spain, gazpacho is often served with
a small bowl of
chopped salad vegetables and hard-boiled eggs
as a garnish.
Sometimes cubes of bread (or seasoned croutons)
are added instead
of bread crumbs. The soup requires no cooking
and it is nice to
keep a crock of it in the refrigerator throughout
the summer.
Each batch will last about three days.
Ingredients:
2 tablespoons bread crumbs
1 clove garlic, peeled
1 tablespoon red wine vinegar
4 tablespoons olive oil
1 green pepper, seeded, ribs removed and quartered
1 small onion, quartered
2 large tomatoes, peeled and seeded
1/2 cucumber, peeled and quartered
1 tablespoon ground almonds
1 cup chicken broth
Salt and freshly ground pepper
2 tablespoons finely chopped parsley
Directions:
Put the bread crumbs, garlic, vinegar, olive
oil, green pepper,
onion, tomatoes and cucumber in a food processor
or blender and
process until smooth. Stir in the ground
almonds and the chicken
broth and transfer to a serving bowl or tureen.
Cover the bowl
and chill the soup for at least 2 hours.
Season the soup with salt and pepper to taste.
Sprinkle with chopped parsley before serving.
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