Quick gazpacho

 
                               QUICK GAZPACHO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
     7 md Tomatoes (about 1 3/4 lb)
     3 sl Italian bread (3/4-inch
          -thick)
     1 md Garlic clove
     2 tb Red wine vinegar
   1/3 c  Olive oil
     4 c  Tomato juice, chilled
     2 c  Canned beef broth, chilled
     2 tb Fresh basil leaves, minced
          -(or 2 tsp dried)
     1 lg Green bell pepper
     1 md Onion
     1 md Cucumber
     2 ts Worchestershire sauce
   1/2 ts Hot rep pepper sauce
   1/4 ts Salt
   1/4 ts Freshly ground black pepper
   
   PREPARATION:  Core and seed the tomatoes.  Tear the
   bread into small pieces.  Peel the garlic and put into
   the workbowl of a food processor along with the
   tomatoes and bread.  Pulse three times until blended.
   With the motor running, pour the vinegar and oil
   through the feed tube and process until smoothly
   pureed.  Mix the tomato puree, tomato juice, beef
   broth, and basil together in a large bowl and
   refrigerate until chilled. Stem, quarter, and seed the
   bell pepper.  Peel and quarter the onion. Peel and
   halve cucumber lengthwise, remove the seeds with a
   spoon, and cut pieces in half.  Place all the
   vegetables in the food processor and pulse until
   coarsely chopped.  Stir the vegetables,
   Worchestershire sauce, hot red pepper sauce, salt an
   pepper into the soup. Served chilled.
   
   [COOKS; Jul/Aug 1988] Posted by Fred Peters.
  
 
 
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