Secret Recipes

Gazpacho de Madrid

• 4 cups crumbled French bread (crusts trimmed)
• 1 medium green bell pepper, seeded and chopped
• 1 small clove garlic, minced
• 5 medium tomatoes, peeled, seeded and coarsley chopped
• 4 cups cold water
• 2 medium cucumbers, peeled, seeded and chopped
• 4 tsp salt
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 Tbsp tomato paste
• 1 cup dried French bread cubes (crusts trimmed)
• 1/2 cup peeled and finely chopped cucumber
• 1/2 cup finely chopped onion
• 1/2 cup seeded and finely chopped green bell pepper

Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste. Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight.

Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings.

Servings:

4 to 6

Source:

Bon Appetit's Light & Easy Special Edition (1987)