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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