Gaspacho
| 1 3/4 lb 1 1 2 cloves 1 T 1/3 c 1/4 c 1 T 2 1/2 c 1 1 2 1 2 |
ripe tomatoes large cucumber, chopped green bell pepper, chopped crushed garlic black olives, finely chopped white wine vinegar olive oil tomato paste water small onion, chopped green bell pepper, diced green onions, thinly sliced large cucumber, chopped hard-boiled eggs, chopped |
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| Cover tomatos with boiling water for 1 minute, plunge into cold water, remove and peel, then chop very finely. Mix the tomatoes, 1 each of the chopped cucumbers and peppers, the garlic, olives, vinegar, oil, and tomato paste, and season to taste. Cover and refrigerate 2-3 hrs, then thin to taste with 2-3 c chilled water.Serve chilled with the chopped ionion, pepper, scallions, cucumber, boiled egg, herbs and croutons on the side to be added while eating.
Make garlic herb croutons as follows. Preheat oven to 350. Cut two 1/2 thick slices of bread. Remove the crusts and cut each into 16 cubes. In a bowl, mix 3 T olive oil, 2 crushed cloves garlic, 1 T chopped fresh oregano, 2 T chopped fresh thyme, 1 T chopped fresh rosemary and a pinch of chili flakes. Add the bread to the mixture and toss until the oil has been absorbed. Bake the bread cubes in a single layer for 10-12 min or until golden brown, turning once. Adapted from AllRecipes. |
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