• 12/6 Gazpacho Day - 5

    From Dave Drum@1:229/452 to All on Sat Dec 4 21:24:00 2021
    December 6: National Gazpacho Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spanish Gazpacho
    Categories: Vegetables, Breads, Squash, Soups
    Yield: 5 Cups

    2 sl Stale white bread
    1 lb Tomatoes; (3 or 4)
    1/2 lg Cucumber; peeled, seeded
    1/2 Red bell pepper
    1 sm Sweet onion
    1/3 c Olive oil
    3 tb Sherry vinegar
    1/8 c Pimentos
    ds (generous) paprika
    Salt & pepper

    Crumble the bread into breadcrumbs. Soak in enough water
    so that they form a wet, mushy paste. Drain and squeeze
    out any excess water.

    Roughly chop the tomatoes, cucumber, pepper, and onion.
    Liquefy in a blender with the paprika, salt/pepper, oil
    and vinegar (which can be added through the top of the
    blender while blending). Then add the mushy bread and
    blend further until the soup is creamy and smooth.
    Adjust salt/pepper, oil/vinegar to taste.

    Chill in the fridge for at least 6 hours. Serve ice cold
    and, as Michener says, "pass a serving tray containing
    separate dishes of chopped tomatoes, cucumbers, onions
    and small cubes of bread [breadcrumbs]" for garnish.

    Buen provecho!

    Adapted (measurements added) from "Iberia" by James A.
    Michener (1968)

    Michener says "gazpacho is Spain," and he is absolutely
    correct. He tells the reader, "If you ever travel in
    Spain and come upon a restaurant that serves gazpacho,
    take it, because no other dish in the country will you
    remember with such affection." After describing the
    recipe, he remarks "No part of this strange recipe
    sounds very good, but taken together and properly
    blended, these ingredients produce a soup which is
    as distinctive as vichyssoise."

    RECIPE FROM: https://audreyandjon.com

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