Recipe - Gazpacho Andaluz

2 lg Firm ripe tomatoes; cut
in wedges
1 Mediumsize green pepper
1 Mediumsize cucumber
1 One half tablespoon Tomato paste
One half cup Finely chopped bread crumbs
One fourth teaspoon Cumin
1 Clove garlic; crushed
1 One half tablespoon Mayonnaise
1 One half tablespoon Red wine vinegar
2 One half cup Canned chicken broth
One half teaspoon Salt
Freshly ground black pepper
1 small Onion; chopped
1 cup TOASTED CROUTONS:

TOASTED CROUTONS
2 sl Bread; French or Italian
2 tablespoon Olive oil

Directions for Toasted Croutons:

1. Trim crusts from bread and discard. Dice the bread into 1/4in. cubes.

2. Place a 10in. saute pan over moderate heat. Add the oil and heat well
but not to smoking point. Add the cubes to the pan and shake over heat,
stirring constantly with a large wooden spoon. Lift the cubes from the
bottom so that all will become coated with the oil.

3. Continue stirring until bread crumbs become crisp and golden. Remove and
lay on paper towels to drain excess oil. Note: Don't use extremely fresh
bread as it is difficult to slice. Directions for Toasted Croutons:

1. Trim crusts from bread and discard. Dice the bread into 1/4in. cubes.

2. Place a 10in. saute pan over moderate heat. Add the oil and heat well
but not to smoking point. Add the cubes to the pan and shake over heat,
stirring constantly with a large wooden spoon. Lift the cubes from the
bottom so that all will become coated with the oil.

3. Continue stirring until bread crumbs become crisp and golden. Remove and
lay on paper towels to drain excess oil. Note: Don't use extremely fresh
bread as it is difficult to slice.

EL BODEGON

R STREET N.W., WASHINGTON, D.C.

WINE: TIO PEPE DRY SHERRY

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.