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Cold Tomato Soup - Gazpacho

This is actually a ground-up salad -- dressing included. It will get a Spanish dinner off to the right start because you can serve it in glasses and allow your guests to walk about while they are drinking their salad, or eating their first course ... having soup.

Cuisine: Spanish
Courses: Soup, Starters and appetizers
Serves: 6 people

Recipe Ingredients

1   Garlic clove - peeled
1/2   Green bell pepper - cored and seeded
1   Onion - peeled
5   Tomatoes - very ripe, quartered
1   Cucumber - peeled, sliced (medium)
1 tablespoon 15mlTomato paste
6 tablespoons 90mlOlive oil
3 tablespoons 45mlRed wine vinegar
1/2 teaspoon 2.5mlGround cumin
1 tablespoon 15mlTabasco sauce - or to taste
2 cups 474mlTomato juice
2   Hard-boiled eggs - grated
1 cup 237mlIce water
  Freshly-ground black pepper - to taste
  Salt - to taste

Recipe Instructions

Blend all the ingredients except the grated egg in a food blender or food processor. You will have to do this in several batches. Chill well before serving.

Pour into wine glasses or cups and garnish with the grated egg. Leave the wine vinegar and black pepper grinder out so your guests may add a bit to their glasses.

Source:
Jeff Smith

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