Subj : 12/6 Gazpacho Day - 5
To   : All
From : Dave Drum
Date : Sat Dec 04 2021 21:25:14

December 6: National Gazpacho Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanish Gazpacho
 Categories: Vegetables, Breads, Squash, Soups
      Yield: 5 Cups
 
      2 sl Stale white bread
      1 lb Tomatoes; (3 or 4)
    1/2 lg Cucumber; peeled, seeded
    1/2    Red bell pepper
      1 sm Sweet onion
    1/3 c  Olive oil
      3 tb Sherry vinegar
    1/8 c  Pimentos
           +=OR=+
        ds (generous) paprika
           Salt & pepper
 
  Crumble the bread into breadcrumbs. Soak in enough water
  so that they form a wet, mushy paste. Drain and squeeze
  out any excess water.
  
  Roughly chop the tomatoes, cucumber, pepper, and onion.
  Liquefy in a blender with the paprika, salt/pepper, oil
  and vinegar (which can be added through the top of the
  blender while blending). Then add the mushy bread and
  blend further until the soup is creamy and smooth.
  Adjust salt/pepper, oil/vinegar to taste.
  
  Chill in the fridge for at least 6 hours. Serve ice cold
  and, as Michener says, "pass a serving tray containing
  separate dishes of chopped tomatoes, cucumbers, onions
  and small cubes of bread [breadcrumbs]" for garnish.
  
  Buen provecho!
  
  Adapted (measurements added) from "Iberia" by James A.
  Michener (1968)
  
  Michener says "gazpacho is Spain," and he is absolutely
  correct. He tells the reader, "If you ever travel in
  Spain and come upon a restaurant that serves gazpacho,
  take it, because no other dish in the country will you
  remember with such affection." After describing the
  recipe, he remarks "No part of this strange recipe
  sounds very good, but taken together and properly
  blended, these ingredients produce a soup which is
  as distinctive as vichyssoise."
  
  RECIPE FROM: https://audreyandjon.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Irony is when someone writes "Your a idiot".

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