annef- 07:20 pm PDT - Jul 4, 2001 -#<8652
rude goons soon lose
Finally, here is the Gazpacho recipe! Cook's Illustrated recommends hand-chopping the vegetables.
Gazpacho (from Cook's Illustrated, July/Aug 01) makes about 8 quarts, serves 8-10
Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, ane pepper to taste in large (at least 4-quart) nonreactive bowl. Let stand until veggies just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce (if using), and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold (in chilled bowls if you can), drizzling each portion with about 1 teaspoon extra virgin olive oil. Other suggested garnishes to pick and choose from: garlic croutons, chopped pitted black olives, chopped hard-boiled eggs, finely diced avocados.
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