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Cold Tomato Soup - {Gazpacho}

Recipe By: Jeff Smith
Serving Size: 6 Preparation Time :0:00
Categories: * Spanish Appetizers


1 Garlic clove --peeled
1/2 Green bell pepper -- cored and seeded
1 Onion --peeled
5 Tomatoes, very ripe --quartered
1 medium Cucumber --peeled, sliced
1 tablespoon Tomato paste
6 tablespoons Olive oil
3 tablespoons Red wine vinegar
1/2 teaspoon Ground cumin
1 tablespoon Tabasco sauce --or to taste
2 cups Tomato juice
2 Hard-boiled eggs --grated
1 cup Ice water
Freshly-ground black pepper --to taste
Salt --to taste


Blend all the ingredients except the grated egg in a food blender or food processor. You will have to do this in several batches. Chill well before serving.

Pour into wine glasses or cups and garnish with the grated egg. Leave the wine vinegar and black pepper grinder out so your guests may add a bit to their glasses.

Comments: This is actually a ground-up salad -- dressing included. It will get a Spanish dinner off to the right start because you can serve it in glasses and allow your guests to walk about while they are drinking their salad, or eating their first course ... having soup.

Recipe Source:


From the 08-28-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-


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