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Gaspacho: Submitted by: Will M. | Date Added: 15 May 2011
Listed in: Soups

1 thick slice of stale bread
6 tbsp. tablespoons of extra virgin olive oil
4 tsp. tablespoons red wine vinegar
salt and black pepper
1 tsp. tablespoon paprika or chili Spain mild or strong
1 box of 19 oz (540 ml) crushed tomatoes
1 red onion
4 large cloves garlic
1 large cucumber
1 red pepper
1 green pepper
1 yellow pepper
1 red pepper or fresh green
6 large basil leaves and / or mint
1 1 / 4 cup ice water
12 cubes of ice (if necessary)
For garnish (optional) 1 clove garlic, a little olive oil and 3 slices of bread for the croutons.

Cooking Instructions

Remove crust from bread, then cut into crumbs in food processor. Pour oil and vinegar in a bowl. Saler. Whisk to form a creamy emulsion. Add paprika or chili Spain and bread crumbs. Mix until mixture wet.

Stir in tomatoes with their juice to the mixture.

Peel the onion, garlic and cucumber. Seed the peppers and chili; cut into four.

Chop whole onion and garlic in food processor. Add to the bowl. Coarsely chop one by one, cucumber, peppers and chilli. Add them as well. Rinse and dry the basil leaves or mint. Chop them and add them to the soup. Mix well, season with salt and pepper, the flavor must be identified and refreshing.

Add just enough ice water to make a rather thick consistency, the soup should not be liquid. Put refrigerated and serve with ice cubes.

For the croutons, place the peeled garlic in a pan with a little oil over medium heat. Cut the bread into cubes and brown while turning frequently. remove garlic.

Variation: Add 1 to 2 tablespoons. tablespoons chilled vodka into each bowl just before serving.

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