1968: MáLAGA GAZPACHO

1968: Málaga Gazpacho image

Provided by Amanda Hesser

Categories easy, lunch, quick, soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 9

Ingredients

3 cups cored, coarsely chopped fresh tomato
1 1/2 cups peeled, coarsely chopped cucumber
1 green pepper, cored, seeded and coarsely chopped
1 clove garlic, sliced
1/2 cup water
5 tablespoons olive or corn oil
1/4 cup red- or white-wine vinegar
Salt to taste
2 slices untrimmed fresh white bread, cubed

Steps:

Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
Pour the mixture through a large sieve placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids. Taste soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams