Food
Gazpacho
By Yankee Magazine|Jul 20 2007|
A classic Spanish soup.
Yield
6 servings.
Ingredients
4 pounds tomatoes, peeled and diced
1 medium-size cucumber, diced
1 green pepper, chopped
1/2 large onion, chopped
1 clove garlic, minced
1 cup soft bread crumbs
2 cups water
1/2 teaspoon cayenne pepper
1 tablespoon salt
1-1/2 teaspoons olive oil
3/4 cup vinegar
1/4 cup pimiento-stuffed olives, chopped
1/4 cup parsley, chopped
1/4 cup celery, chopped fine
Instructions
Combine tomatoes, cucumbers, green peppers, onion, garlic, bread crumbs and water. Bring to boiling. Cover and simmer 1 hour. Force through sieve or food mill. Add pepper, salt, oil and vinegar. Mix well. Chill thoroughly. Serve with olives, parsley and celery as toppings.
