*  Exported from  MasterCook  *
 
                             GAZPACHO DE MADRID
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Crumbled French bread
    1       md           Green bell pepper, (crusts
                         Trimmed) seeded and chopped
    5       md           Tomatoes, peeled,
    1       sm           Clove garlic, minced, seeded
                         And coarsley chopped
    4       c            Cold water
    2       md           Cucumbers, peeled,
      1/4   c            Red wine vinegar, seeded and
                         Chopped
    4       t            Salt
    1       lg           Onion, chopped
      1/4   c            Olive oil
    1       T            Tomato paste
                         -----GARNISH-----
    1       c            Dried French bread cubes
      1/2   c            Peeled and finely  (crusts
                         Trimmed)
            x            Chopped cucumber
      1/2   c            Finely chopped onion
      1/2   c            Seeded and finely
            x            Chopped green bell pepper
 
   Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic
   in a large bowl.  Stir in water, vinegar and salt.  Puree in 2 batches in
   blender on high speed 1 minute.  Transfer to another bowl. Whisk in olive
   oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2
   hours or overnight.
   
   Ladle soup into bowls.  Garnish with bread cubes, onion, cucumber and bell
   pepper and serve.  Makes 4 to 6 servings.
   
   The original recipe is from Bon Appetit’s Light & Easy Special Edition
   (1987).
   
   From: interaccess!spteach@uunet.uu.net (Steve Rosenzweig).  rfvc Digest V94
   Issue #171, Aug. 15, 1994. Formatted by Sue Smith, S.Smith34,
   TXFT40A@Prodigy.com using MMCONV.
  
 
 
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