American Gazpacho
A historical recipe from Recipes from American National, by American National Insurance Company.
A historical recipe
Recipes from American National, by American National Insurance Company. Project Gutenberg eBook #62655.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Recipes from American National, by American National Insurance Company. Digitised by Project Gutenberg, eBook #62655 (https://www.gutenberg.org/ebooks/62655). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by curated dish list: gazpacho (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ¼ teaspoon white pepper Remove skin
- 1 teaspoon salt
- 1 red onion
- 1 small garlic
Method
- 4 medium-small (about 1⅛ pounds) red-ripe juicy tomatoes 1 long (about 10 inches) thin cucumber (pared) ½ of a medium-sized green pepper 1 red onion (twice the size of a walnut) 2 drained canned pimientos 1 small garlic clove 2 tablespoons olive oil 2 teaspoons strong red wine vinegar 1 cup icy-cold water 1 to 1½ teaspoons salt ¼ teaspoon white pepper Remove skin from tomatoes, after dipping in boiling water or wetting and twirling on a long fork over a gas flame.
- Reserve half the tomatoes, half the cucumber, and half the given amount of green pepper.
- Quarter remaining tomatoes;
- slice remaining cucumber, remaining green pepper and the whole onion;
- place in blender in that order with 1 pimiento, peeled sliced garlic clove, oil and vinegar.
- Blend at high speed until smooth—about 2 minutes.
- There will be about 2½ cups.
- Add water, 1 teaspoon salt and pepper;
- turn into a 1½-quart container.
- Knife-chop fairly fine, the reserved cucumber, reserved green pepper and remaining pimiento.
- There will be about 1½ cups;
- stir into blended mixture.
- Add enough of remaining salt (or more) to suit taste.
- Cover tightly and refrigerate until chilled or overnight.
- At serving time, put an ice cube in each cup or bowl and add the gazpacho.
- Makes 4 to 6 servings of a refreshing, coral-colored first course;
- no salad needed when gazpacho is served.