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+--- Thread: Gazpacho Andaluz - Cold Tomato Soup (/showthread.php?tid=160355)
Gazpacho Andaluz - Cold Tomato Soup - tubeN2 - 09-23-2004
Prep: 15 min, Cook: 35 min, plus chilling time. [ul] [li]1 lb. fresh or canned ripe tomatoes [li]3/4 medium green pepper, seeded and cut into pieces [li]1-1/4 small cucumbers, peeled, seeded and cut into small pieces [li]2 Tbs. plus 2 tsp. red wine vinegar [li]1/8 tsp. tarragon [li]1/8 tsp. sugar [li]1 clove garlic, chopped [li]2/3 cup tomato juice [li]1/3 cup seasoned croutons[/li][/ul]
Place first 8 ingredients and salt to taste in the bowl of a food processor or blender, in several steps if necessary. Blend until no large pieces remain. Strain, pressing with the back of a wooden spoon to extract as much liquid as possible. Correct the seasoning, adding more salt and vinegar if desired. Chill very well, preferably overnight. Serve with croutons.
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