GAZP: Gazpacho Andaluz
Source of Recipe
L.A. Times Food Section, 2/95
* Exported from MasterCook *
Gazpacho Andaluz
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cold, Soups, Spanish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices French bread -- crusts trimmed
5 ripe tomatoes -- peeled, seeded, and
-- chopped
1 small onion -- chopped
1 sweet red pepper -- ribs and seeds
-- removed
1 medium cucumber -- peeled, seeded and
-- chopped
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 teaspoon sweet paprika
1/2 teaspoon hot paprika or cayenne
salt -- to taste
Soak bread with water to cover. Gently squeeze dry. Place bread, tomatoes, onion, red pepper, cucumber, olive oil, vinegar, sweet and hot paprikas and salt to taste in blender or food processor. Process until smooth and thick. Adjust seasonings to taste.
Refrigerate 2 to 3 hours before serving.
Each serving contains about: 348 calories; 192 mg sodium; 1 mg cholesterol; 28 grams fat; 23 grams carbohydrates; 4 grams protein; 1.85 grams fiber.
Gazpacho is often served with chopped tomatoes, onions, sweet peppers and cucumbers on the side as a garnish. Sometimes chopped hard boiled egg and/or ham are added, but the soup can be served alone.
Posted by Larry Luttropp, Prodigy food board, February 1995
Cuisine:
"Spanish"
Source:
"L.A. Times Food Section, 2/95"
S(Recipe from the MC database of):
"Judi Mae Phelps (judimae@earthlink.net)"
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