|
| |
Chilled Vegetable Soup
(Gazpacho)
|
|
|
| What You Need: |
|
|
1 clove garlic, peeled and minced
˝ teaspoon salt
Dash of pepper
1 green pepper, seeded and cut into pieces
2 tomatoes, peeled, seeded, and cut into pieces
˝ cucumber, peeled and cut into small pieces
4 chicken bouillon cubes
2 tablespoons olive oil
2 tablespoons vinegar
4 cups water
GARNISH
1 green pepper, seeded and finely chopped
2 tomatoes, peeled, seeded, and finely chopped
1 small cucumber, finely chopped
1 small onion, peeled and finely chopped
1˝ cups toasted croutons
Ice cubes
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Put the first nine ingredients in the blender with just enough of the water to blend properly.
|
2. Pour into a covered casserole and cook, covered, bringing to a boil and cooking 3 minutes more. Stir once.
|
3. Add the remaining ingredients, and strain. Chill thoroughly. Prepare and place each garnish in a small separate bowl. Chill.
|
4. Ladle the soup into the bowls. Fill the bowls only half full to allow for the garnishes.
|
5. Float several ice cubes in each bowl. Pass the garnishes.
|
|
|
|
|
|
|
|
|
