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LOCATION: Recipes >> Spanish >> Gazpacho 01

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3 pounds tomatoes, peeled and cut up (6 cups)
1 onion, cut in chunks
1/2 cup green pepper chunks
1/2 cup cucumber chunks
2 cups tomato juice
1 clove garlic, minced
1/2 teaspoon ground cumin
1 tablespoon salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup white wine vinegar
1 cup peeled chopped tomatoes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup finely chopped cucumber
Garlic croutons

Combine tomato, onion, green pepper and cucumber chunks. Puree
them in a blender or food mill until smooth. Transfer the mixture
to a large bowl or tureen and stir until well mixed and smooth.
Add tomato juice, garlic, cumin, salt and pepper. Cover and chill.
Before serving, stir in the oil and vinegar. Pass the finely
chopped vegetable garishes and garlic croutons separately.

Garlic croutons

6 slices white bread
1/2 cup clarified butter
2 cloves garlic, minced

Toast the bread slices lightly. Remove crusts and cut the bread
into one-half-inch squares. Clarify the butter by melting it in
a saucepan, then separating the clear butter from the milky residue.
Discard the residue. Transfer the clarified butter to a skillet
and put it over medium heat. Stir in garlic. Add the cubes of
bread and saute, stirring, until crisp and golden. Drain on paper


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