Tammy wrote:

> Could you post your gazpacho recipe? I made some a week ago and wasn't
> happy with it.

The following is from _The Foods & Wines of Spain_ by Penelope Casas:

Gazpacho Andaluz

Although gazpacho originated in the southern lands of Andalucía, it is today
one of the most universally loved soups in the world. There is absolutely
nothing like it during the hot summer months, although it seems to be just
as popular when the weather turns cold.

This gazpacho recipe comes from the files of my Spanish mother-in-law, who
claims that most gazpachos contain too much bread and oil and consequently
are unnecessarily heavy and fattening. She has eliminated both of these
ingredients entirely, producing a bright red and truly refreshing version of
this famous soup, which has often been referred to as "liquid salad." Even
my mother-in-law makes her gazpacho today in a blender, although
traditionally the gazpacho ingredients were painstakingly pushed through a
metal cone-shaped sieve. Purists still insist that this method produces a
superior gazpacho.

It is customary to serve the gazpacho and then pass small bowls containing
croutons, cucumbers, green pepper, tomato, and onion for the diner to
sprinkle on his soup as he pleases.

Gazpacho is at its best, of course, when made with juicy red vine-ripened
tomatoes. If they are not available, I find it preferable to use
good-quality canned tomatoes and skip the awful mushy tomatoes found in
markets most of the year. A mixture of canned and fresh tomatoes, even when
the fresh tomatoes are not of top quality, also produces good results.

Serves 6

1 1/2 pounds fresh or canned ripe tomatoes
1 medium green pepper, cut in pieces
1 small onion, cut in pieces
2 small Kirby cucumbers or 1 small cucumber, peeled and cut in pieces
4 tablespoons red wine vinegar
1/4 teaspoon tarragon
1/4 teaspoon sugar
1 clove garlic, chopped
1 cup tomato juice or ice water (if the tomatoes are very flavorful, use ice
water)
Salt
Diced cucumber, green pepper, tomato, and onion for garnish

CROUTONS
2 tablespoons butter
1 clove garlic, crushed
6 slices white bread, crusts removed, cut in small cubes

To make the soup, place all ingredients except the garnish in the bowl of a
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.

To make the croutons, melt the butter in a heavy skillet. Add the crushed
garlic, then stir in the bread cubes, coating them with the butter and
garlic. Cook over a very low flame, stirring occasionally, for about 30
minutes, or until the bread cubes are golden and very crunchy. Cool.

Serve the soup and pass the garnishes and the croutons. Gazpacho keeps for
several days in the refrigerator.

BOB'S NOTES:

1. You can substitute other herbs for the tarragon. Basil, marjoram, or
chervil work well; so does a combination of mint and cilantro and/or basil.

2. Along with the garnishes, I pass cruets of extra-virgin olive oil and red
wine vinegar


> TammyM, thinking that Calgary sounds mighty fine right now.... or
> Greenland

I'm thinking more along the lines of New Zealand, or maybe Argentina's
Tierra del Fuego. :-)


Bob