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GAZPACHO - SEVILLE GAZPACHO

(from Alice Toklas' recipe, published by Éditions de Minuit)
Larousse Gastronomique: The World's Greatest Cookery Encyclopedia



Put 4 crushed cloves of garlic, 1 teaspoon salt, 1/2 teaspoon ground cayenne, and the pulp of 2 crushed medium-sized tomatoes in a bowl.

Thoroughly mix these ingredients and add 4 tablespoons olive oil, drop by drop.

Then add a Spanish onion cut into slices as thin as tissue paper, a green or red pepper (cored and diced), a cucumber (peeled, deseeded, and diced), and 4 tablespoons croutons.

Add 3/4 liter (1 1/4 pints, 3 cups) water and mix well.

Serve chilled.
 

 

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