Julia Altshuler wrote:
>>
>> With our weather so hot, I thought cold gazpacho would be impressive
>> as something people don't make for themselves but still normal and
>> healthy, but then I remembered the no raw onions restriction and
>> nixed that idea.

Here is a gazpacho made without onions. It is very nice and refreshing, and
haven't found anyone who hasn't liked it yet.

Gazpacho Andaluz - 4-6 servings
Chef Stef George

1 slice sourdough bread, crusts removed ( I use any substantial bread I have
on hand.. not the wonderbread types)
1 large cucumber, peeled, seeded and chopped
2 lbs very ripe tomatoes, chopped (I have used the canned)
1 clove garlic, peeled and chopped
1 Tbsp sherry vinegar (red wine vinegar works as well)
1/2 cup extra virgin olive oil
salt to taste

Garnishes : finely diced green pepper, cucumber, tomato, red onion, small
croutons

Soak bread in water for 30 minutes. Drain and squeeze out excess water.

In a blender, purée bread, cucumber, tomato, garlic, vinegar, and salt to
taste.
(I wait to do that salt)

Add the oil in a slow stream with the blender running to allow for
emulsification.

This is when I add the salt to taste. At this time you can also add water
to thin to a soup consistency if necessary. I haven't found this necessary
when I use the canned tomatoes with the juice.

Strain through a coarse sieve, pressing as much of the pulp through as
possible. Chill.

Adjust seasoning before serving.

Serve with garnishes on the side.

Enjoy!

Debbie