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Catholic Recipe: Iced Cold Soup

INGREDIENTS

  • 4 tomatoes
  • 1 small cucumber
  • 3 garlic cloves
  • 1/4 cup fine dry bread crumbs
  • 1 sweet red pepper
  • 3 tablespoons vegetable oil
  • 1/3 cup wine vinegar
  • 1 onion
  • salt, pepper
  • 1/2 pound ice
  • 1/2 cup parsley

Details

Serves: 4-6

Prep Time: 1 hour, 30 minutes

Difficulty: •

Cost: $$$$

For Ages:11+

Origin: Spain

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Also Called: Gazpacho

St. Lawrence, the archdeacon of Poipe Sixtus II, died a glorious death of martyrdom for Christ, having been slowly roasted to death on a gridiron in 258. His anniversary soon became one of the great local feasts in the Church of Rome, and his veneration spread through the rest of Christendom.

He is the heavenly patron of bakers, cooks, librarians (because he kept the official books of the Roman Church), and a helper against injuries from burns, against fever, and all diseases connected with a burning sensation; finally, a patron of the holy souls in purgatory who are suffering in the fire of cleansing.

A touching tribute to the Saint is the ancient custom in some parts of Europe of eating cold meals on St. Lawrence's Day, or at least to avoid all baking or roasting, sinc ethe Saint was roasted alive in his martyrdom.

DIRECTIONS

Place ingredients, finely cut, in blender with oil and vinegar. Blend to make puree. Pour into soup tureen. Add ice. Refrigerate with ice in tureen, letting ice melt gradually. Garnish with parsley before serving.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965