Catholic Recipe: Gazpacho III
INGREDIENTS
- 3 cups chopped, peeled, and seeded ripe tomatoes
- 1 green pepper, seeded and chopped
- 1 red onion, chopped
- 1-2 small cucumbers, seeded and chopped
- 1/3 cup red wine vinegar
- 4 cloves garlic, finely minced
- 1/4 cup extra-virgin olive oil
- slices old hard bread, moistened
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
- Basil leaves
- parsley leaves
- tomato juice (unsweetened) or water
Garnish
- croutons
- 1/4 cup chopped cucumber
- 1/4 cup chopped green pepper
- 1/2 tomato, diced
- 1/4 cup chopped red onion
Details
Prep Time: 20 minutes
Difficulty: ★★☆☆
Cost: ★★☆☆
For Ages: 11+
Origin: Spain
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For the feasts of Spanish saint, such as St. John of the Cross and Teresa of Avila, try your hand at authentic Spanish recipes, such as gazpacho, a cold tomato soup. This is usually a summer dish, but if you can find good ripe tomatoes, the soup is good any time of year.
DIRECTIONS
Using a food processor, combine the tomatoes, pepper, onion, cucumber, red wine vinegar, garlic, olive oil, 1 slice bread, salt and pepper in batches. Gazpacho should be thick, not a puree. Add parsley and basil to taste. Depending on whether you prefer thin or thicker soup, add tomato juice to thin, or more bread slices to thicken. Chill thoroughly. To serve, place in chilled bowls or cups and garnish with croutons and the chopped vegetables. You can also serve at room temperature.
Recipe Source: Recipes from Various WebsitesTue17 JuneOrdinary TimeTuesday of the Eleventh Week in Ordinary Time
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