Gazpacho Today

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<mx2 source= " MasterCook 6.0 " date= " February 09, 2001 " >

<Summ>

<Nam>

Gazpacho Today

</Nam></Summ>

<RcpE name= " Gazpacho Today " author= " Shea MacKenzie " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Gazpacho Today

 

Recipe By :Shea MacKenzie

Serving Size : 4 Preparation Time :1:15

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large potatoes -- peeled and quartered

4 1/2 cups water

7 garlic cloves

3 green bell peppers -- chopped

3 medium ripe tomatoes -- peeled and coarsely

1/4 teaspoon cumin

4 tablespoons olive oil

2 medium ripe tomatoes -- peeled and cubed

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 tablespoons red wine vinegar

1 small cucumber -- peeled and sliced wa

1 cup Garlic Croutons

 

In a medium-sized pot, combine the potatoes and water, and bring to a boil over

medium-high heat. Reduce the heat and simmer until the potatoes are tender

(about 15 minutes). Drain the potato water into a large pot, and reserve the

cooked potatoes for another use.

 

Chop 6 garlic cloves and add the potato water. Bring to a boil, then reduce the

heat and simmer, covered for 45 minutes. Strain the brother and refrigerate

until very cold (2 hours).

 

In a blender or food processor, combine the remaining garlic clove with the

chopped green peppers, coarsely chopped tomatoes, cumin, olive oil, and 1/2 cup

of the cold garlic broth. Blend well.

 

Transfer the mixture to a large bowl and add 3 more cups of the garlic broth,

the cubed tomatoes, salt and pepper. Return the mixture to the refrigerator

until ready to serve.

 

Just before serving, add the vinegar. Ladle the gazpacho into individual soup

bowls. Top with cucumber slices and Garlic Croutons.

 

Description:

" There are many ways to prepare gazpacho. Some recipes are quick and

easy, while others are so complicated that they are often easier to

skip. This version falls somewhere in between, but I feel the results

are worth the extra effort required. "

Cuisine:

" Simply Vegan "

Source:

" The Garden of Earthly Delights Cookbook "

Copyright:

" 1993 "

Start to Finish Time:

" 3:13 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 339 Calories; 18g Fat (45.9% calories

from fat); 6g Protein; 41g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

640mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 3

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : While the potato water provides a nutritious basis for this soup, 4 cups

of plain water can be substituted.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 1:15 " />

<CatS>

<CatT>

Soups, Stews & amp; Chilis

</CatT>

</CatS>

<IngR name= " potatoes " unit= " large " qty= " 2 " >

<IPrp>

peeled and quartered

</IPrp>

</IngR>

<IngR name= " water " unit= " cups " qty= " 4 1/2 " ></IngR>

<IngR name= " garlic cloves " qty= " 7 " ></IngR>

<IngR name= " green bell peppers " qty= " 3 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " ripe tomatoes " unit= " medium " qty= " 3 " >

<IPrp>

peeled and coarsely chopped

</IPrp>

</IngR>

<IngR name= " cumin " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 4 " ></IngR>

<IngR name= " ripe tomatoes " unit= " medium " qty= " 2 " >

<IPrp>

peeled and cubed

</IPrp>

</IngR>

<IngR name= " sea salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " freshly ground black pepper " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " red wine vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " cucumber " unit= " small " qty= " 1 " >

<IPrp>

peeled and sliced wafer thin

</IPrp>

</IngR>

<IngR name= " Garlic Croutons " unit= " cup " qty= " 1 " code= " R " ></IngR>

<DirS>

<DirT>

In a medium-sized pot, combine the potatoes and water, and bring to a boil over

medium-high heat. Reduce the heat and simmer until the potatoes are tender

(about 15 minutes). Drain the potato water into a large pot, and reserve the

cooked potatoes for another use.

</DirT>

<DirT>

Chop 6 garlic cloves and add the potato water. Bring to a boil, then reduce the

heat and simmer, covered for 45 minutes. Strain the brother and refrigerate

until very cold (2 hours).

</DirT>

<DirT>

In a blender or food processor, combine the remaining garlic clove with the

chopped green peppers, coarsely chopped tomatoes, cumin, olive oil, and 1/2 cup

of the cold garlic broth. Blend well.

</DirT>

<DirT>

Transfer the mixture to a large bowl and add 3 more cups of the garlic broth,

the cubed tomatoes, salt and pepper. Return the mixture to the refrigerator

until ready to serve.

</DirT>

<DirT>

Just before serving, add the vinegar. Ladle the gazpacho into individual soup

bowls. Top with cucumber slices and Garlic Croutons.

</DirT>

</DirS>

<Desc>

There are many ways to prepare gazpacho. Some recipes are quick and easy, while

others are so complicated that they are often easier to skip. This version

falls somewhere in between, but I feel the results are worth the extra effort

required.

</Desc>

<Natn>

Simply Vegan

</Natn>

<Srce>

The Garden of Earthly Delights Cookbook

</Srce>

<CpyR>

1993

</CpyR>

<TTim elapsed= " 3:13 " />

<Note>

While the potato water provides a nutritious basis for this soup, 4 cups of

plain water can be substituted.

</Note>

</RcpE>

<RcpE name= " Garlic Croutons " author= " Shea MacKenzie " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Garlic Croutons

 

Recipe By :Shea MacKenzie

Serving Size : 0 Preparation Time :0:10

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 loaf semolina bread -- slightly stale

2 tablespoons olive oil

3 tablespoons vermouth or dry white wine

3 garlic cloves -- crushed

1/2 teaspoon freshly ground black pepper

 

Preheat the oven to 350 F.

 

Cut the bread into 1-inch slices and then into cubes. Arrange the cubes in a

single layer on a shallow baking sheet.

 

In a small bowl, combine the oil, vermouth, garlic, and black pepper. Lightly

brush all sides of the bread cubes with oil mixture.

 

Place the cubes in the oven and bake, turning them once, until they are lightly

browned and crisp (12 to 15 minutes). Cool the croutons before storing them in

an airtight container.

 

Cuisine:

" Simply Vegan "

Source:

" The Garden of Earthly Delights Cookbook "

Copyright:

" 1993 "

Yield:

" 2 1/2 cups "

Start to Finish Time:

" 0:25 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 943 Calories; 34g Fat (34.5% calories

from fat); 21g Protein; 124g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

1396mg Sodium. Exchanges: 8 Grain(Starch); 1/2 Vegetable; 6 1/2 Fat.

 

NOTES : Almost any flavorful bread can be used to make croutons, although the

staler the bread (within reason, of course), the better the croutons will hold

up in soup.

Nutr. Assoc. : 3969 0 5453 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:10 " />

<IngR name= " loaf semolina bread " qty= " 1/2 " >

<IPrp>

slightly stale

</IPrp>

<INtI>

3969

</INtI>

</IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " vermouth or dry white wine " unit= " tablespoons " qty= " 3 " >

<INtI>

5453

</INtI>

</IngR>

<IngR name= " garlic cloves " qty= " 3 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " freshly ground black pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Preheat the oven to 350 F.

</DirT>

<DirT>

Cut the bread into 1-inch slices and then into cubes. Arrange the cubes in a

single layer on a shallow baking sheet.

</DirT>

<DirT>

In a small bowl, combine the oil, vermouth, garlic, and black pepper. Lightly

brush all sides of the bread cubes with oil mixture.

</DirT>

<DirT>

Place the cubes in the oven and bake, turning them once, until they are lightly

browned and crisp (12 to 15 minutes). Cool the croutons before storing them in

an airtight container.

</DirT>

</DirS>

<Natn>

Simply Vegan

</Natn>

<Srce>

The Garden of Earthly Delights Cookbook

</Srce>

<CpyR>

1993

</CpyR>

<Yield unit= " cups " qty= " 2.500000 " />

<TTim elapsed= " 0:25 " />

<Note>

Almost any flavorful bread can be used to make croutons, although the staler

the bread (within reason, of course), the better the croutons will hold up in

soup.

</Note>

</RcpE></mx2>