Aeagle.210
net.cooks
utcsrgv!utzoo!decvax!duke!chico!harpo!npois!houxi!ihnss!eagle!cw
Fri Feb 12 10:15:11 1982
Gazpacho


                                &dBG&d@&dBa&d@&dBz&d@&dBp&d@&dBa&d@&dBc&d@&dBh&d@&dBo&d@

      &dBI&d@&dBn&d@&dBg&d@&dBr&d@&dBe&d@&dBd&d@&dBi&d@&dBe&d@&dBn&d@&dBt&d@&dBs&d@

      1 small onion, chopped
      1 large cucumber - peeled, seeded and sliced
      1 small bell pepper, seeded and diced
      3 tomatoes, peeled and diced
      3 eggs
      1/3 cup     olive oil
      1/4 cup     vinegar
      1 cup       tomato juice
      1-2 cloves  garlic
      2 Tbs.      lemon juice
      2 Tbs.      brown sugar
      1/4 tsp.    cayenne pepper
      salt
      1 tsp.      dill weed
      2 Tbs.      prepared mayonnaise
      4-5 large sprigs watercress

      Garnish:
      1 large, firm tomato
      1 bell pepper
      1 cucumber
      croutons
      watercress sprigs

      &dBN&d@&dBo&d@&dBt&d@&dBe&d@&dBs&d@

      Here's an odd Gazpacho: it's heated before it's chilled; the
      eggs set slightly, and the soup is much thicker and
      altogether more interesting for it.  [Try it without the
      sugar and use 1/2 tsp.  of cayenne or more if you can stand
      it.  Also a Cuisinart is invaluable for this recipe if you
      have one. - jal]

      &dBM&d@&dBe&d@&dBt&d@&dBh&d@&dBo&d@&dBd&d@

      Begin by pureeing (accent mark missing) all the vegetables
      in a blender, together with the eggs, oil, vinegar and
      tomato juice. (You may have to do half at a time, depending
      on the size of the container).  Add all the remaining
      ingredients except the mayonnaise and the watercress and
      empty it into a pot.  Heat very slowly, stirring constantly
      with a wire whisk, and simmer the mixture this way for no
      longer than 2 to 3 minutes.  Take it off the heat and
      continue stirring with the whisk occasionally as it cools.
      Add the mayonnaise and put back in the blender - at a high
      speed - for a very short time.  Pour into a tureen or
      serving bowl and chill.  Sprinkle the chopped watercress

                                  -1-

      leaves over the top before serving.

      In a separate bowl, pass the garnishes: a firm red tomato,
      coarsely chopped; a bell pepper, coarsely chopped; a
      cucumber, seeded (but not peeled) and cut into cubes;
      possibly croutons sauteed in olive oil; and more watercress
      leaves.

      &dBN&d@&dBo&d@&dBt&d@&dBe&d@&dBs&d@

      This dish is absolutely fantastic.  I recommend making it
      the night before so that it has plenty of time to cool.  It
      is served cold and therefore can go right from the fridge to
      the table.  The book said 'serves 4 to 6' but i say it
      serves four.  It is a heavy dish that creeps up on you so
      don't let your guests eat too much or they will regret it
      later. - jal.

      Original source: &dBThe&d@ &dBVegetarian&d@ &dBEpicure&d@ by Anna Thomas
      (which, by the way, is a very good cookbook).

      Jeff Langer (eagle!jal) gave me this recipe some time ago
      and asked me to submit it to the net.  Charles (eagle!cw)

                                  -2-

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