Gazpacho

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            FOOD FUNNY
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Here's some breaking news from Cape Town, South Africa courtesy of
reader Rosemary Zwick:

A man was found dead in his home over the weekend. Detectives at the
scene found the man face down in his bathtub. The tub had been filled
with milk, sugar, and cornflakes. Police suspect a cereal killer.

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            TODAY'S RECIPE
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This is the recipe my mother has used to make gazpacho for at least
forty years. Naturally, it is best during the summer months when
fresh tomatoes are at their peak, but it tastes great at any time of
year.

Gazpacho

For the soup:
2 medium cucumbers, peeled and coarsely chopped
5 medium tomatoes, peeled, seeded and coarsely chopped
1 large onion, coarsely chopped
1 medium green bell pepper, seeded and coarsely chopped
2 tsp (10 ml) finely chopped garlic
4 cups (1 L) coarsely crumbled French or Italian bread,
trimmed of crusts
4 cups cold water
1/4 cup (60 ml) red wine vinegar
4 tsp (20 ml) salt
4 Tbs (60 ml) olive oil
1 Tbs (15 ml) tomato paste

For the garnish:
1 cup (250 ml) croutons (fried bread cubes, about 1/4 in
(1 cm) square)
1/2 cup (125 ml) finely chopped onions
1/2 cup (125 ml) finely chopped cucumbers
1/2 cup (125 ml) finely chopped green bell peppers

Combine all the soup ingredients in a large bowl and mix to combine.
Ladle this mixture, about 2 cups (500 ml) at a time into a blender or
food processor and blend at high speed until reduced to a smooth
puree. Place in a jug or covered bowl and refrigerate until well
chilled, at least 2 hours. Stir immediately before serving. Serve
with the garnishes in small bowls for the diners to help themselves
from. Serves 6 to 8.
Received on Tue Feb 1 06:13:09 2005