Subj : 12/6 Nat Gazpacho Day - 1
To   : All
From : Dave Drum
Date : Thu Dec 05 2024 07:41 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gazpacho Andaluz
Categories: Spanish, Soups, Vegetables, Eggs
     Yield: 5 Servings

MMMMM----------------------------SOUP---------------------------------
     1 lg Bell pepper
   1/2 md Cucumber
     2 lb Tomatoes; peeled, de-seeded
     1 cl Garlic
     1 lg Egg
     1 c  Breadcrumbs
     2 tb Sherry Vinegar
          +=OR=+
     2 tb Red Wine Vinegar
     2 tb Extra virgin olive oil
          Mediterranean Sea Salt
     1 c  Water

MMMMM----------------------GARNISH/TOPPING---------------------------
     1 lg Tomato; fine chopped
   1/2 md Cucumber; fine chopped
   1/2 lg Bell pepper; fine chopped
   1/2 lg Red Onion; fine chopped

 Prep Time/ Cook Time: 20 minutes prep, refrigerate until
 cool, no cooking required

 Andalusia is without doubt the home of gazpacho, although
 it is made throughout Spain. In the South, each household
 has its own gazpacho recipe, all slightly different but
 made with the same basic principles, and always delicious.
 Traditionally served chilled, this 'soup' is the perfect
 start to a summertime dinner.

 Remove the skin & seeds from the tomatoes (score a cross
 in the base of each tomato and place in boiling water for
 10 seconds, then immediately place into cold water to
 loosen the skin. Remove seeds with a spoon.)

 Peel the cucumber and garlic, and coarsely chop together
 with the tomato and the green pepper.

 Place all 4 ingredients in the blender together with a
 teaspoon of salt, the egg, the breadcrumbs, olive oil, a
 dash of vinegar and 1 cup of water. Blend until smooth
 then check for salt and vinegar, adding more if necessary.

 Place the gazpacho in the fridge and serve well chilled.
 Additional water may be added based on preference. Serve
 along with the chopped vegetable garnish and enjoy!

 Serves 5

 From: http://www.hotpaella.com/Recipes

 MM Format by Dave Drum - 28 November 2009

 Uncle Dirty Dave's Archives

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