• 12/6 Gazpacho Day - 1

    From Dave Drum@1:18/200 to All on Tue Dec 5 16:13:09 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gazpacho Andaluz
    Categories: Spanish, Soups, Vegetables, Eggs
    Yield: 5 Servings

    1 lg Bell pepper
    1/2 md Cucumber
    2 lb Tomatoes; peeled, de-seeded
    1 cl Garlic
    1 lg Egg
    1 c Breadcrumbs
    2 tb Sherry Vinegar
    2 tb Red Wine Vinegar
    2 tb Extra virgin olive oil
    Mediterranean Sea Salt
    1 c Water

    1 lg Tomato; fine chopped
    1/2 md Cucumber; fine chopped
    1/2 lg Bell pepper; fine chopped
    1/2 lg Red Onion; fine chopped

    Prep Time/ Cook Time: 20 minutes prep, refrigerate until
    cool, no cooking required

    Andalusia is without doubt the home of gazpacho, although
    it is made throughout Spain. In the South, each household
    has its own gazpacho recipe, all slightly different but
    made with the same basic principles, and always delicious.
    Traditionally served chilled, this 'soup' is the perfect
    start to a summertime dinner.

    Remove the skin & seeds from the tomatoes (score a cross
    in the base of each tomato and place in boiling water for
    10 seconds, then immediately place into cold water to
    loosen the skin. Remove seeds with a spoon.)

    Peel the cucumber and garlic, and coarsely chop together
    with the tomato and the green pepper.

    Place all 4 ingredients in the blender together with a
    teaspoon of salt, the egg, the breadcrumbs, olive oil, a
    dash of vinegar and 1 cup of water. Blend until smooth
    then check for salt and vinegar, adding more if necessary.

    Place the gazpacho in the fridge and serve well chilled.
    Additional water may be added based on preference. Serve
    along with the chopped vegetable garnish and enjoy!

    Serves 5

    From: http://www.hotpaella.com/Recipes

    MM Format by Dave Drum - 28 November 2009

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