*  Exported from  MasterCook  *
 
                                  Gazpacho
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soup                             Vegetable
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        tomato
    1      each          bell pepper
    1      each          cucumber
    1      medium        onion
    8      cloves        garlic
    4      ounces        stale bread
    1 1/2  ounces        olive oil
    1      teaspoon      cumin
    2      tablespoons   lemon juice
    3      tablespoons   vinegar
                         salt and pepper -- to taste
                         Tabasco sauce -- to taste
 
 For any preperation method place the bread in water to soak until needed. Chop
 the vegetables into medium size pieces.
 
 TRADITIONAL
         Get a big mortar and pestle and grind all vegetables until they are a
 thick liquid.  Then squeeze the water out of the bread and beat it and oil
 into a thick paste and the other ingredients and mix it all up.  This should
 take about 2-3 hours.
 
 MORE MODERN
         For a more modern method get a spanish style grinder.  This resembles
 a bowl with a grater in the bottom and a handle that you turn round and around
 to force the food against grater.  This will make a liquid out of the
 vegetables much quicker than the mortar and pestle and with much less work
 (20-30 minutes).  You may have some stuff left in the grinder that just
 doesn't want to grind up this is normal and should be thrown out.  You can
 make the grinding easier by running the vegetables through a food processor or
 blender first then putting through the grinder (food processors don't usually
 cut the vegi’s small enough by themself).
 
         Squeeze the water out of the bread and place in a blender or food
 processor.  While mixing the bread slowly drizzle in the oil.  Add the other
 spices and mix well.  Then mix this into the liquid vegetables.
 
 MOST MODERN
 	Use an electric juicer to turn the vegetables into a liquid in a
 matter of moments (5-10 minutes including the chopping up).  Mix together the
 liquid and the pulp out of the juicer, don't throw anything away.  If you like
 the Gazpacho smoother run the pulp from the juicer through a spanish style
 grinder.
         Squeeze the water out of the bread and place in a blender or food
 processor.  While mixing the bread slowly drizzle in the oil.  Add the other
 spices and mix well.  Then mix this into the liquid vegetables.  Notes:
         I have been told that this is actually Mahota not Gazpacho.  The
 difference is Gazpacho has water added to thin it to a more soupy consistancy.
 You can also use more or less bread to achieve the desired thickness.  However
 much more bread than this will start to make the soup taste like bread.
         Adjust the mix of vegetables and spices to you own taste.  We like a
 spicy garlicy gazpacho.
 
 
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