*  Exported from  MasterCook  *

                              Quick Gazpacho

Recipe By     : COOKS; Jul/Aug 1988
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    7 md Tomatoes (1 3/4 lb)
    3 sl Italian bread (3/4" thick)
    1 cl Garlic
    2 tb Red wine vinegar
  1/3 c  Olive oil
    4 c  Tomato juice -- chilled
    2 c  Canned beef broth -- chilled
    2 tb Fresh basil leaves -- minced -OR-
    2 ts Dried basil
    1 lg Green bell pepper
    1 md Onion
    1 md Cucumber
    2 ts Worchestershire sauce
  1/2 ts Hot red pepper sauce
  1/4 ts Salt
  1/4 ts Freshly ground black pepper
  
  Core and seed the tomatoes.  Tear the bread into small pieces.
  Peel the garlic and put into the workbowl of a food processor along
  with the tomatoes and bread.  Pulse three times until blended.
  With the motor running, pour the vinegar and oil through the feed
  tube and process until smoothly pureed.  Mix the tomato puree,
  tomato juice, beef broth, and basil together in a large bowl and
  refrigerate until chilled. Stem, quarter, and seed the bell pepper.
  Peel and quarter the onion. Peel and halve cucumber lengthwise,
  remove the seeds with a spoon, and cut pieces in half.  Place all
  the vegetables in the food processor and pulse until coarsely
  chopped.  Stir the vegetables, Worchestershire sauce, hot red
  pepper sauce, salt an pepper into the soup. Served chilled.

  Posted by Fred Peters.
 

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