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Gazpacho Andaluz


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Soups/stews

Ingredients:

  • 2 lg Firm ripe tomatoes; cut in wedges
  • 1 Medium-size green pepper
  • 1 Medium-size cucumber
  • 1 1/2 tb Tomato paste
  • 1/2 c Finely chopped bread crumbs
  • 1/4 ts Cumin
  • 1 Clove garlic; crushed
  • 1 1/2 tb Mayonnaise
  • 1 1/2 tb Red wine vinegar
  • 2 1/2 c Canned chicken broth
  • 1/2 ts Salt
  • Freshly ground black pepper
  • 1 sm Onion; chopped
  • 1 c TOASTED CROUTONS:
TOASTED CROUTONS
  • 2 sl Bread; French or Italian
  • 2 tb Olive oil

Directions:

Directions for Toasted Croutons:
 
1. Trim crusts from bread and discard. Dice the bread into 1/4-in. cubes.
 
2. Place a 10-in. saute pan over moderate heat. Add the oil and heat well but not to smoking point. Add the cubes to the pan and shake over heat, stirring constantly with a large wooden spoon. Lift the cubes from the bottom so that all will become coated with the oil.
 
3. Continue stirring until bread crumbs become crisp and golden. Remove and lay on paper towels to drain excess oil. Note: Don't use extremely fresh bread as it is difficult to slice. Directions for Toasted Croutons:
 
1. Trim crusts from bread and discard. Dice the bread into 1/4-in. cubes.
 
2. Place a 10-in. saute pan over moderate heat. Add the oil and heat well but not to smoking point. Add the cubes to the pan and shake over heat, stirring constantly with a large wooden spoon. Lift the cubes from the bottom so that all will become coated with the oil.
 
3. Continue stirring until bread crumbs become crisp and golden. Remove and lay on paper towels to drain excess oil. Note: Don't use extremely fresh bread as it is difficult to slice.
 
EL BODEGON
 
R STREET N.W., WASHINGTON, D.C.
 
WINE: TIO PEPE DRY SHERRY
 
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.