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Gaspacho (Spain)
Gaspacho makes a great starter to an authentic Spanish meal. Or even if you're not having Latin-inspired cuisine but would like to spice up a simple dinner of chicken and rice or maybe a lunch sandwich and salad. This soup is served cold and tastes especially refreshing on a hot summer's afternoon!
Ingredients:
1/2 pound onion, peeled and quartered
6 tomatoes, peeled and quartered
1/2 cup red wine
salt and pepper to taste
1 clove garlic
2 1/2 Tablespoons olive oil
12 black olives, pitted and sliced
1 cucumber, peeled, quartered and thinly sliced
Instructions:
Use a blender to prepare this soup:
Put only half the onions, tomatoes, red wine, salt and pepper into a blender container and process until smooth. Empty into saucepan. Repeat the blending of remaining ingredients, including the garlic, parprika and olive oil. Do not add the olives and cucumbers to the blender. Add the blended ingredients to the saucepan. Simmer for 10 mintues. Cool, then add the sliced olives and thinly sliced cucumber to the soup and chill. Sprinkle the soup with freshly chopped parsley and garnish with tiny croutons when ready to serve.
Submitted by: Maria G.
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