Aeagle.210
net.cooks
utcsrgv!utzoo!decvax!duke!chico!harpo!npois!houxi!ihnss!eagle!cw
Fri Feb 12 10:15:11 1982
Gazpacho


				 &dBG&d@&dBa&d@&dBz&d@&dBp&d@&dBa&d@&dBc&d@&dBh&d@&dBo&d@

       &dBI&d@&dBn&d@&dBg&d@&dBr&d@&dBe&d@&dBd&d@&dBi&d@&dBe&d@&dBn&d@&dBt&d@&dBs&d@

       1 small onion, chopped
       1 large cucumber	- peeled, seeded and sliced
       1 small bell pepper, seeded and diced
       3 tomatoes, peeled and diced
       3 eggs
       1/3 cup	   olive oil
       1/4 cup	   vinegar
       1 cup	   tomato juice
       1-2 cloves  garlic
       2 Tbs.	   lemon juice
       2 Tbs.	   brown sugar
       1/4 tsp.	   cayenne pepper
       salt
       1 tsp.	   dill	weed
       2 Tbs.	   prepared mayonnaise
       4-5 large sprigs	watercress

       Garnish:
       1 large,	firm tomato
       1 bell pepper
       1 cucumber
       croutons
       watercress sprigs

       &dBN&d@&dBo&d@&dBt&d@&dBe&d@&dBs&d@

       Here's an odd Gazpacho: it's heated before it's chilled;	the
       eggs set	slightly, and the soup is much thicker and
       altogether more interesting for it.  [Try it without the
       sugar and use 1/2 tsp.  of cayenne or more if you can stand
       it.  Also a Cuisinart is	invaluable for this recipe if you
       have one. - jal]

       &dBM&d@&dBe&d@&dBt&d@&dBh&d@&dBo&d@&dBd&d@

       Begin by	pureeing (accent mark missing) all the vegetables
       in a blender, together with the eggs, oil, vinegar and
       tomato juice. (You may have to do half at a time, depending
       on the size of the container).  Add all the remaining
       ingredients except the mayonnaise and the watercress and
       empty it	into a pot.  Heat very slowly, stirring	constantly
       with a wire whisk, and simmer the mixture this way for no
       longer than 2 to	3 minutes.  Take it off	the heat and
       continue	stirring with the whisk	occasionally as	it cools.
       Add the mayonnaise and put back in the blender -	at a high
       speed - for a very short	time.  Pour into a tureen or
       serving bowl and	chill.	Sprinkle the chopped watercress

				   -1-

       leaves over the top before serving.

       In a separate bowl, pass	the garnishes: a firm red tomato,
       coarsely	chopped; a bell	pepper,	coarsely chopped; a
       cucumber, seeded	(but not peeled) and cut into cubes;
       possibly	croutons sauteed in olive oil; and more	watercress
       leaves.

       &dBN&d@&dBo&d@&dBt&d@&dBe&d@&dBs&d@

       This dish is absolutely fantastic.  I recommend making it
       the night before	so that	it has plenty of time to cool.	It
       is served cold and therefore can	go right from the fridge to
       the table.  The book said 'serves 4 to 6' but i say it
       serves four.  It	is a heavy dish	that creeps up on you so
       don't let your guests eat too much or they will regret it
       later. -	jal.

       Original	source:	&dBThe&d@ &dBVegetarian&d@ &dBEpicure&d@ by Anna Thomas
       (which, by the way, is a	very good cookbook).

       Jeff Langer (eagle!jal) gave me this recipe some	time ago
       and asked me to submit it to the	net.  Charles (eagle!cw)

				   -2-

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