MMMMM----- Recipe via Meal-Master (tm) v8.06

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

MMMMM----------------------------SOUP---------------------------------
      1 lg Green 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
           +=OR=+
      2 tb Red Wine Vinegar
      2 tb Extra virgin olive oil
           Mediterranean Sea Salt
      1 c  Water

MMMMM----------------------GARNISH/TOPPING---------------------------
      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

  Uncle Dirty Dave's Archives

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