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Place the tomatoes in the blender and blend a few seconds at high speed. Add the green pepper, cucumber and onion slices a few at a time, and blend a few seconds after each addition.
Add the tomato paste and bread crumbs and blend until the mixture is thoroughly combined.
Place in a bowl, cover and chill in the refrigerator.
Combine the cumin and garlic in a small bowl. Stir in the mayonnaise and vinegar. Add the broth and mayonnaise mixture to the pureed vegetables.
IF desired, force through a sieve, pressing down on the residue to extract all the juice. I like the texture the residue gives to the soup.
Season the soup with salt and pepper and refrigerate for two to three hours.
Place each of the garnish ingredients in individual serving bowls. Before serving, stir the soup thoroughly and place in individual soup bowls. Pass the garnish ingredients separately
| Servings: | 6 |
| Time: | 15 Minutes Preparation Time 0 Minutes Cooking Time |
Source: A combination of recipes plus our family's tastes
By Nancy from Roanoke, VA
Here in south Florida, the colder and fresher our
meals are, the better we like them. This sounds
like my kind of food and we'll eat it 3 days a week
if I make it.
Thanks for a really good recipe. I think I'm going
to like the touch of cumin too.
Julia in Boca Raton, FL
Below you can read previous posts and comments about this topic. The discussions on this page have been archived 2 times. Select a discussion and read the feedback here.
(Archived May 06, 2010)Gazpacho
Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add chopped tomato. Chill.
Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.
Yield:6 servings--Serving Size: 1 cup
Each serving provides:
Calories: 87
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 593 mg*
*To cut back on sodium, try low-sodium tomato juice.
National Heart, Lung, and Blood Institute
(Archived May 06, 2010)Gazpacho
Blend first 10 ingredients. Use blender or food mill to grind finely. Chill. Add finely diced vegetables and croutons. Stir into shaved ice. Serve in soup tureen.
By Robin from Washington, IA