Spanish Gazpacho

By smclane

Ingredients

• 2 large tomatoes, peeled; or 1 (1 pound 4 ounce) can tomatoes
• 1 (14 1/2 ounce) can chicken broth
• 2 cloves garlic
• 1 cucumber, peeled and chopped fine
• 6 scallions, chopped fine
• 1 green pepper, chopped fine
• 1 teaspoon tarragon
• 2 tablespoons wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 ice cubes
• 2 cups croutons or 1 cup toasted bread crumbs

Details

Servings 6

Preparation

Step 1

Buzz the tomatoes, broth, and garlic in a blender. Stir in the vegetables; add tarragon, vinegar, oil, sugar, salt, and pepper. Stir well and chill Serve with a few ice cubes in the tureen or 1 in each soup bowl. Pass the hot croutons or bread crumbs. In Spain additional chopped raw vegetables are often served on the side for each person to help himself.