GAZPACHO MADRID
6 tomatoes, peeled, seeded and
chopped
1 small onion, cut into pieces
1 green pepper, seeded and cut
into pieces
1/2 cucumber, peeled, seeded
and cut into pieces
2 garlic cloves, mashed to
paste
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
3 c. French bread cubes
(crusts removed and soaked
in 1 cup water for 5
minutes)
2 c. chicken broth
salt to taste
In blender or food processor, puree the tomatoes, green
pepper, cucumber, onion and garlic. Blend in vinegar and oil
and soaked bread. Blend in the chicken broth. You may have to
blend in batches, depending on size of the blender. Chill
mixture overnight (covered). Serve in chilled bowls, garnished
with diced tomatoes, green pepper, cucumbers, green onions and
bread cubes. You may want to thin mixture to a more desired
consistency (should be thin). Thin with ice water, tomato
juice or more chicken broth. Serves 6 to 8, depending on
consistency. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
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