Gazpacho andaluz

4 Servings

Ingredients

Quantity Ingredient
2 larges Firm ripe tomatoes; cut in wedges
1 Medium-size green pepper
1 Medium-size cucumber
1½ tablespoon Tomato paste
½ cup Finely chopped bread crumbs
¼ teaspoon Cumin
1 Clove garlic; crushed
1½ tablespoon Mayonnaise
1½ tablespoon Red wine vinegar
2½ cup Canned chicken broth
½ teaspoon Salt
Freshly ground black pepper
1 small Onion; chopped
1 cup TOASTED CROUTONS:
2 slices Bread; French or Italian
2 tablespoons Olive oil

Directions

TOASTED CROUTONS

Directions for Toasted Croutons: 1. Trim crusts from bread and discard. Dice the bread into ¼-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 ¼-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, .

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