Gazpacho Andaluz
2 large tomatoes, skinned & quartered
1 green pepper, seeded and sliced
1 cucumber, peeled and sliced
1 clove garlic, sliced
2 tablespoons of tomato paste
1/3 cup of dry bread crumbs
1 teaspoon of cumin
2 tablespoons of mayonnaise
2 tablespoons of red vinegar
3 cups of chicken broth
1/3 cup of tomato juice
salt and pepper to taste
Gradually add first 6 ingredients to blender. Blend until liquid. Place in soup tureen in refrigerator. Place chicken broth in separate bowl - skim off any fat. In a small bowl mix tomato juice, mayonnaise, and vinegar well. Add to chicken broth. Add all to soup tureen. Taste and season with salt and pepper. Chill 2 - 3 hours. Serve in soup bowls. Guests may add their own garnishes:
green pepper, seeded and chopped,
1 tomato, coarsely chopped
1 cucumber, peeled & chopped
croutons
Serves 4 - 6 |
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