Gazpacho
From: Catherine Moore
From 365 Great 20 Minute Recipes, by Beverly Cox
Gazpacho
1 medium cucumber, peeled, seeded and cut into chunks
1 small onion, quartered
1 (14.5 oz) can Mexican-style stewed tomatoes
Insides of 2 French rolls, crust removed
2 T balsamic or red wine vinegar
2 T olive oil
Salt
1 cup croutons
Dice half of the cucumber and set aside for garnish.
In a food processor or blender, combine the rest of the cucumber, onion,
tomatoes, bread, vinegar, oil and 1 cup cold water. Puree until smooth.
Season with salt to taste. Ladle gazpacho into bowls and serve topped with
diced cucumber and croutons
I usually leave out the onion, since there is some onion in the brand of
Mexican-style tomatoes I use. And I usually forget about the bread and the
water, since I never actually look at the recipe when I make it. A dollop
of sour cream artistically swirled on top of the soup before serving is
nice, too.
The Scullery Maid, getting hungry