GAZPACHO

By gammy

COLD TOMATO BASED SOUP (DELICIOUS)

Ingredients

• 2 CLOVES GARLIC
• 1 BUNCH SCALLIONS
• SEVERAL TEASPOONS OLIVE OIL
• 1 CAN ITALIAN TOMATOES, #3 CAN
• 1/2 CUP SPANISH SHERRY OR WHITE WINE
• VINEGAR (I USE COOKING SHERRY)
• 1 BUNCH WHITE CELERY
• 4 MEDIUM TOMATOES, 1 PEEL THEM
• 1 MEDIUM PEPPER
• 1 SMALL CUMUMBER

Preparation

Step 1

SLICE GARLIC IN BOWL AND CRUSH WITH PESTLE. PUT 3 SLICES OF WHITE BREAD IN LARGE BOWL (1/2 GALLON) AND SOAK WITH VINEGAR OR SHERRY. ADD MASHED GARLIC TO BREAD AND MASH TO FORM A SMOOTH PASTE. ADD OLIVE OIL, ADD CANNED TOMATOES AND MASH UNTIL SMOOTH. (I USED MY HAND BRAUN MIXER TO HELP GET THIS SMOOTH). ADD VEGETABLES COARSELY CHOPPED. FINELY CHOP SOME OF THE CELERY LEAVES ALSO. WHEN CHOPPING THE CUCUMBER, LEAVE THE RIND ON. ADD SALT AND PEPPER REMEMBERING THAT THE VEGETABLES WILL PARTIALLY ABSORB IT. STIR WELL. AT THIS POINT GAZPACHO TASTES BLAND. FILL BOWL WITH TOMATO JUICE AND WATER UNTIL BOWL IS FILLED 1 INCH FROM TOP. IT SHOULD HAVE A TASTE OF TOMATO. COVER AND REFRIGERATE AT LEAST 24 HOURS. FRY CROUTONS OR BAKE IN BUTTER AT 350 DEGREES UNTIL BROWN AND CRUNCHY. JUST BEFORE SERVING, STIR AND TASTE. ADD SALT AND PEPPER, IF NEEDED. SERVE CROUTONS IN SIDE DISH AND "ENJOY"