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Catholic Recipe: Gazpacho I

    INGREDIENTS

  • 4 slices white bread
  • 1 clove garlic
  • 1 onion
  • 1 cucumber
  • 2 green peppers
  • salt
  • freshly ground pepper
  • dry mustard
  • 1 Tablespoon caraway seeds
  • olive oil
  • 2 Tablespoons vinegar
  • juice of 1/2 lemon
  • 6 cups water
  • ice cubes
  • Details

  • Prep Time: 1 hour
  • Difficulty:
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Spain

St. Lawrence's or San Lorenzo's Day is a big feast in Spain, which traditionally includes a bull fight for the celebration in Aragon. This simple cold soup is perfect during the summer since it requires no cooking.

DIRECTIONS

Remove the crusts from the bread, cut into cubes, and place in a soup tureen. Mince the garlic, slice the onion and cucumber, shred the peppers, and add to the bread in the tureen. Season with salt, freshly ground pepper, and a little dry mustard. Add the caraway seeds. Cover all generously with olive oil and mix thoroughly. Add the vinegar and lemon juice to the water and pour over the bread mixture. Put on ice for three or four hours. Serve in the tureen with ice cubes (about 6 or 8) floating in it.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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