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GAZPACHO 3 medium tomatoes, skinned 1 large cucumber 1 large onion 1 green pepper 1 can pimento, drained 2 (12 oz.) cans tomato juice 1/3 c. olive oil 1/3 c. red wine vinegar 1/4 tsp. Tabasco sauce 1 1/2 Tbsp. salt 1/8 tsp. black pepper 2 slices white bread 2 cloves garlic 2 Tbsp. olive oil 1/2 c. chopped chives Peel tomatoes; cut cukes into cubes. Chop onion and green pepper. Put in electric blender at high speed for 1 minute. Use 1/2 of vegetables and reserve rest in cubes. Add tomato juice. Cut bread into 1/4-inch cubes. Rub inside skillet with garlic. Add 2 tablespoons olive oil; saute. To serve: Crush remaining garlic into chilled soup. Ladle soup; sprinkle with chives. Add layer on top of remain- ing vegetables and croutons. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |