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Gazpacho

Source: Casual Cuisines of the World - Country Inn
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 4
The flavors of the summer vegetable garden come together in this traditional chilled soup. Bruschetta, toasted baguette slices topped here with cucumber, carrot, bell pepper and celery, is a charming accompaniment.
RECIPE INGREDIENTS
6 vine-ripened tomatoes
1 1/2 cups finely diced cucumber
3/4 cup finely diced celery
3/4 cup finely diced green bell pepper
2/3 cup peeled and finely diced carrot
1/2 cup finely diced white onion
1/3 cup finely chopped fresh flat-leaf (Italian) parsley
1 tablespoon extra-virgin olive oil
2 teaspoons sherry wine vinegar
1 teaspoon salt
1 tablespoon chopped garlic
2 teaspoons dried oregano
1 teaspoon sugar
1 teaspoon freshly cracked pepper
Gazpacho Recipe at Cooking.com
DIRECTIONS
Coarsely chop the tomatoes. Position a food mill fitted with the medium disk over a large bowl and pass the tomatoes through it. Alternatively, simply chop the tomatoes as fine as possible; do not use a food processor or blender, however, or the bright red color necessary for the finished soup will be lost. Add the cucumber, celery, bell pepper, carrot, onion, parsley, olive oil, vinegar, salt, garlic, oregano, sugar and cracked pepper. Stir together well. Transfer the mixture to a nonreactive container, cover and refrigerate overnight.


The next day, pass the tomato mixture through the food mill fitted with the fine disk, or press through a fine-mesh sieve using the back of a spoon. Taste and adjust the seasonings. Return the tomato mixture to the nonreactive container, cover and refrigerate once again until well chilled.


Divide the chilled gazpacho evenly among chilled individual bowls. Serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 121
Sodium: 631mg
Fiber: 5g
Carbohydrates, Total: 20g
Protein: 3g
% Cal. from Fat: 30%
Fat. Total: 4g
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