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  Added: Nov 16, 2007  •  Visited (151)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
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
  • 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.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Vegetables » Cucumbers
    Dish » Soup

     





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