Gazpacho Recipe

When I was enjoying the foods of the Costa Brava in Barcelona, the best way to start a meal was with the cold soup that required no cooking —Gazpacho! I’ve had Gazpacho here in the States, but it’s always smooth and tastes more like fancy tomato juice. In Spain, the chunkier the Gazpacho is, the better! Serves four.

Food processor or blender
soup tureen or large bowl
6 small sambal bowls or a six-sectioned tray
6 serving spoons
Heavy skillet

1 cucumber, peeled, seeded, chopped course
1 avocado, peeled, chopped course
1 green pepper, seeded, chopped course
1 C. celery chopped course
2 thick slices white bread cubed and fried in olive oil

4 large tomatoes, coarsely chopped
1 large onion, coursely chopped
1 clove garlic, minced
1 cucumber, peeled, seeded, chopped
2 C. tomato juice
1½ T. olive oil
2 t. paprika
1 t. black pepper
hot pepper sauce to taste
½ C. wine vinegar
½ C. dry Vermouth (Italian)
1 t. salt
½ t. ground cumin
2 dashes Worcestershire

Combine three tomatoes and all other ingredients listed under "soup ingredients" and process in food processor until fairly smooth. Pour into tureen, add remaining chopped tomato and chill.

Serve in chilled bowls. Let each person add sambals to taste. Serve with a dry white wine and crusty bread.

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