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Gazpacho Soup (Chilled)

2 1/2 lbs. Roma tomatoes, peeled and seeded and chopped
2 big Fresh green pepper , cored, remove membranes and seeded
1 big Seedless cucumber. peeled
4 slices Fresh white bread, trim and cut into small squares
1 medium Red onion, chopped
3 cloves Fresh garlic, minced
1/4 cup Virgin olive oil
4 tbsp. Sherry vinegar
1 1/2 cup Ice water
1 big Green pepper, peeled, remove seed and membrane
1 whole Seedless cucumber
1 big Red onion
3 Hard boiled eggs, peeled
3 slices White bread. removed crust
some Olive oil, for frying

In a food processor, put the tomatoes with the juices, peppers, cucumbers, onion, garlic, bread, oil, salt and vinegar with water ice and blend until mixed well.

There's no need to be too smooth, and the soup will have a good texture.

You have to keep checking the balance of vinegar and oil, add more if necessary.

Chill the soup for 2 hours or longer.

To prepare the garnish:

Chopped all the vegetables and chop the hard boiled eggs

Cut the bread into small cubes, fry in olive oil until they golden brown on both sides.

Arrange all the garnish in individual small bowls.

Serve by giving the small bowls separately.

Serve 10 people.

Simple tip:

If you prefer the thinner soup, you can add more ice water before you start serving.




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Last modified: May 26, 2003