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Published by Anthony Theobald
My take on Gazpacho which I served at our restaurant.
My take on Gazpacho which I served at our restaurant.

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Published by: Anthony Theobald on Mar 08, 2009
Copyright:Attribution Non-commercial


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Keywords: cold soup Yield: 2 Quart Preparation Time: 15 minutes Ingredients: 1 cup 2 tabsp 1/4 cup 1/2 tabsp 1/2 tabsp tomato puree(Imported Italian only!) tomato puree matzoh crumbs Salt Ground Cumin

Procedure: 1. With a wire whip,in a stainless steel ,ceramic,or glass bowl,mix the first 8 ingredients to a smooth consistency. 2. Add the liquid ingredients and mix again. 3. Cut the garnish and add to the soup.Taste and correct seasoning to your particular taste. 4. Refrigerate for a minimum of at least 4 hours to allow the flavor to develop.It will keep fro 48 hours under refrigeration. 5. TO SERVE: 6. Ladle into cups,top with croutons,egg,and olives.

2 cloves Garlic,mashed 3/4 tabsp 3/4 tabsp 1/3 cup 1/3 cup 1 quart Tabasco Lea & Perrins Worcestershire Extra virgin olive oil wine or malt vinegar Beef bouillon GARNISH 1 stalk 1 med 1 med 1 med 1/2 bunch celery finely diced into 1/3" cubes tomato finely diced into 1/3" cubes Green pepper finely diced into 1/3" cubes Cucumber finely diced into 1/3" cubes scallions sliced into 1/3" toasted croutons chopped green olives chopped hard boiled eggs Finely mined herbs-your choice


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