posted by Angel 08-04-99 3:56 PM
Gazpacho
category---soup
2 large tomatoes – peeled divided
1 large cucumber – pared, divided
1 green pepper – quartered and seeded, divided
1 medium onion -- peeled and halved, divided
1 (4 oz.) jar pimento -- drained
2 (12 oz.) cans tomato juice, divided
1/3 cup olive or salad oil, divided
1/3 cup red wine vinegar
1/4 teaspoon Tabasco sauce
1 clove garlic, halved
1 1/2 teaspoon salt (optional)
1/8 teaspoon coarse grated pepper
1/2 (5.5 oz) pkg. croutons
1/2 cup chopped chives
In blender, combine 1 tomato, half the cucumber, a quarter of the green pepper, half the onion, the pimento and 1/2 cup tomato juice
Blend covered at high speed for 30 seconds to puree the vegetables.
In a large bowl, mix the pureed vegetables with the remaining tomato juice, 1/4 cup oil, vinegar, Tabasco sauce, salt and pepper.
Chop remaining vegetables and refrigerate to serve with pureed mixture.
Refrigerate covered about 2 hours.
At the same time, refrigerate 6 bowls.
Later, rub the inside of a small skillet with garlic.
Add rest of oil; heat.
Saute croutons.
Serve chilled gazpacho in chilled bowls garnished with the rest of the tomato, cucumber, etc.