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[edit] Ingredients
2 |
inch lrg Firm ripe tomatoes, cut wedges |
1 |
medium -size green pepper |
1 |
medium -size cucumber |
1 ½ |
tablespoons Tomato paste |
½ |
cup Finely chopped bread crumbs |
¼ |
teaspoon Cumin |
1 |
Clove garlic, crushed |
1 ½ |
tablespoons Mayonnaise |
1 ½ |
|
2 ½ |
cups Canned chicken broth |
½ |
teaspoon Salt |
|
Freshly ground black pepper |
1 |
small Onion, chopped |
1 |
cup TOASTED CROUTONS: |
2 |
slc Bread, French or Italian |
2 |
tablespoons Olive oil |
[edit] Preparation
Step 1 |
Directions for Toasted Croutons:1. Trim crusts from bread and discard. Dice the bread into 1/4-in. cubes. |
Step 2 |
2. Place a 10-in. saute pan over moderate heat. Add the oil and heat well but not to smoking point. Add the cubes to the pan and shake over heat, stirring constantly with a large wooden spoon. Lift the cubes from the bottom so that all will become coated with the oil. |
Step 3 |
3. Continue stirring until bread crumbs become crisp and golden. Remove and lay on paper towels to drain excess oil. |
Step 4 |
Note: Don't use extremely freshbread as it is difficult to slice. Directions for Toasted Croutons: |
Step 5 |
1. Trim crusts from bread and discard. Dice the bread into 1/4-in. cubes. |
Step 6 |
2. Place a 10-in. saute pan over moderate heat. Add the oil and heat well but not to smoking point. Add the cubes to the pan and shake over heat, stirring constantly with a large wooden spoon. Lift the cubes from the bottom so that all will become coated with the oil. |
Step 7 |
3. Continue stirring until bread crumbs become crisp and golden. Remove and lay on paper towels to drain excess oil. |
Step 8 |
Note: Don't use extremely freshbread as it is difficult to slice. |
Step 9 |
EL BODEGON |
Step 10 |
WINE: TIO PEPE DRY SHERRY |
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[edit] About Gazpacho Andaluz
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