Recipe: Gazpacho Recipes

* Exported from MasterCook II *
Gazpacho
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups, Stocks And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds roma tomatoes*
2 medium onions
4 cloves garlic
1 big cucumber
1 big green bell pepper
1 cup extra virgin olive oil
1 cup vinegar
2 cups water
8 ounces stale bread
1 pinch cumin seeds
salt and pepper
----FOR SERVING----
tomatoes -- diced 1/4 inch thick
onion -- diced 1/4 inch thick
cucumber -- diced 1/4 inch thick
stale bread -- diced

*or any red ripe kind of tomatoes
1) Wash and dice tomatoes (it is not necessary to peel them) and green bell pepper. Peel and dice cucumber and onions. Mince garlic.
2) In a big, high pan, put bread and add water. Let stand a few minutes, until bread is soaked. Don't discard excess of water!
3) Add prepared vegetables and remaining ingredients, then process using the electric blender. Strain using the chinoise strainer. Refrigerate.
With this amount of ingredients you will get about 3 liters of gazpacho. It will keep OK in the fridge for about 4 days, halve the recipe if you like.
Serving ideas: serve in individual bowls. Place small dishes with tomato dices, onion dices, etc. Each person can add a spoonful of each dish if they wish. Or keep gazpacho refrigerated in a big bottle in the fridge, so you and yours can have a cup of it whenever you wish.
NOTES: Gazpacho is the most typical of the cold soups in Spain. There are different ways to prepare it, but this is the most popular way. You can change the amount of ingredients depending of your taste.

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