Recipe - Gazpacho De Madrid

4 cup Crumbled French bread
1 md Green bell pepper, (crusts
Trimmed) seeded and chopped
5 md Tomatoes, peeled,
1 small Clove garlic, minced, seeded
And coarsley chopped
4 cup Cold water
2 md Cucumbers, peeled,
One fourth cup Red wine vinegar, seeded and
Chopped
4 teaspoon Salt
1 lg Onion, chopped
One fourth cup Olive oil
1 tablespoon Tomato paste

GARNISH
1 cup Dried French bread cubes
One half cup Peeled and finely (crusts
Trimmed)
x Chopped cucumber
One half cup Finely chopped onion
One half cup Seeded and finely
x Chopped green bell pepper

Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic
in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in
blender on high speed 1 minute. Transfer to another bowl. Whisk in olive
oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2
hours or overnight.

Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell
pepper and serve. Makes 4 to 6 servings.

The original recipe is from Bon Appetit's Light & Easy Special Edition
(1987).

From: interaccess!spteach@uunet.uu.net (Steve Rosenzweig). rfvc Digest V94
Issue #171, Aug. 15, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip