Gazpacho
Barbara developed a taste for this in Spain in '68 and has made it once every 5 to 10 years since. It is good stuff, particularly in summer with homegrown tomatoes.
Ingredients
4 tomatoes, peeled and chopped
1 cucumber, peeled and chopped
1 onion, chopped
1 green pepper, chopped
1 garlic clove, crushed
2 cups of beef broth
1 1/2 cups tomato juice
1/4 cup olive oil
1/4 cup red wine vinegar
salt
cayenne
Garnish: minced cucumber, green pepper, onion, chopped tomato, croutons
Instructions
In a food processor, in batches puree tomatoes, cucumber, onion, green pepper, and garlic. Add remaining ingredients and mix briefly to combine. Chill soup, covered, for at least 4 hours, preferably longer. Serve with small dishes of garnishes.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.