Memories Of A Cuban Kitchen/Mary Urrutia Randelman 1992

Cold Vegetable Soup (Gazpacho)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 large, ripe tomatoes, peeled, seeded, and coarsely chopped 1/2 small red onin, finely chopped 1/2 medium-size yellow or green bell pepper, seeded and finely chopped
1 large cucumber, peeled, seeded, and finely chopped 1/4 cup pure Spanish olive oil 1 clove garlic, crushed
2 tablespoons red wine vinegar 2 cups tomato juice 1/2 teaspoon ground cumin
few dashes of Tabasco sauce, optional 1-1/2 cups cubed Cuban, Italian, or French bread, toasted or sauteed until golden brown in pure Spanish olive oil with 1 clove garlic, quartered, for ganrish 1 large avocado, or 2 smaller Haas avocadoes, peeled, pitted, and cut into slivers or chunks, for garnish
2 tablespoons chopped fresh parsley or mint for garnish



1 Combine all the ingredients, except the garnishes, in a large bowl, cover, and refrigerate until thoroughly chilled, 2 to 3 hours.
2 When ready to serve, remove the garlic, correct the seasonings, and ladle into chilled soup bowls. Garnish with the croutons, avocado, and parsley and serve.

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