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      RECIPE TITLE "GChilled Tomato Soup Recipe"
    Source: Casual Cuisines of the World - Taverna,
    courtesy of

    yieldsServes 4 time--- difficultyeasy

    This peasant soup from Andalusia was originally made with crumbled bread, water, oil and vinegar. After the Spanish conquistadores returned from the New World with tomatoes and peppers, gazpacho evolved into the refreshing summer soup we know today.


    2 slices day-old, coarse-textured peasant bread, crusts removed
    1 small onion, chopped
    2 cloves garlic, minced
    1 small cucumber, peeled, seeded and coarsely chopped
    2 pounds (1 kg) fresh, ripe tomatoes, peeled, seeded and coarsely chopped
    2 small green bell peppers (capsicums), seeded, deribbed and coarsely chopped
    6 tablespoons (3 fl oz/90 ml) virgin olive oil
    3 tablespoons red wine vinegar
    Salt and freshly ground pepper
    Ice water or part ice water and part chilled tomato juice, if needed

    For Croutons:
    2 slices coarse-textured peasant bread
    1/4 cup (2 fl oz/60 ml) olive oil
    1 teaspoon chopped garlic

    Taverna Noted chef and Mediterranean cooking expert Joyce Goldstein captures the flavors of these casual dining establishments in authentic recipes from Greece, Turkey, Spain, and Portugal. 50+ recipes.


    Place the bread slices in a bowl, add water to cover and let stand until soft, 3-5 minutes. Remove the bread and squeeze it dry with your hands.

    In a blender or a food processor fitted with the metal blade, combine the soaked bread, onion, garlic, cucumber, most of the tomatoes and 1 of the bell peppers. Process until smooth or chunky, as you like. Pour into a bowl.

    Finely chop the remaining tomatoes and the bell pepper and stir them into the bowl. Then stir in the olive oil and vinegar and season to taste with salt and pepper. If the soup is too thick, add a little ice water or a mixture of ice water and tomato juice. Cover and refrigerate until well chilled, or for up to 3 days.

    FOR CROUTONS: Cut the bread slices into 1/2-inch (12-mm) cubes. In a large sauté pan over medium-high heat, warm the olive oil. Add the garlic and sauté, stirring, for 1 minute. Add the bread cubes and sauté until golden brown on all sides, 4-5 minutes. Using a slotted spoon, transfer the croutons to paper towels to drain.

    Ladle the soup into chilled bowls, top with the croutons and serve.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 454 Fat: 36g Carbohydrates: 30g
    Cholesterol: 0mg Sodium: 177mg Protein: 5g
    Fiber: 5g % Cal. from Fat: 71% % Cal. from Carbs: 26%


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