Today is: 05.12.2008
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Gazpacho |
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Serve this great vegetable soup in a chilled soup bowl surrounded by accompanying plates of chopped vegetables (e.g., cucumber, celery, red and green pepper) and sliced pita bread. While this dish is best cold, it can also be served as a hot soup.4 to 5 large tomatoes 1/2 English cucumber or 1 Canadian cucumber, chopped 1 red pepper, chopped 4-6 green onions, chopped 2 cloves garlic, peeled juice of 1/2 lemon 2 slices of wholewheat bread grated into crumbs 4 Tbsp olive oil 12 black olives (pitted) 2 Tbsp fresh parsley Tarragon (1 Tbsp fresh or 1 tsp dried) 12 crushed coriander seeds salt and black pepper to taste Remove seeds from tomatoes and puree in a blender until almost smooth. Pour into bowl. Blend cucumber, red pepper, onions, garlic, lemon juice, breadcrumbs, olive oil and olives until smooth. Add to tomato puree, stir in the herbs and crushed coriander seeds, season with salt and pepper and pour into serving bowl. Chill for at least one hour. Garnish with sprigs of fresh herbs or parsley.
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Awning Design - All about Solar Shades
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