From: utzoo!decvax!harpo!eagle!cw Newsgroups: net.cooks Title: Gazpacho (this recipe from our absent friend Jeff Langer) Article-I.D.: eagle.385 Posted: Sat Jun 19 18:03:06 1982 Received: Sun Jun 20 04:28:54 1982 Gazpacho Ingredients 1 small onion, chopped 1 large cucumber - peeled, seeded and sliced 1 small bell pepper, seeded and diced 3 tomatoes, peeled and diced 3 eggs 1/3 cup olive oil 1/4 cup vinegar 1 cup tomato juice 1-2 cloves garlic 2 Tbs. lemon juice 2 Tbs. brown sugar 1/4 tsp. cayenne pepper salt 1 tsp. dill weed 2 Tbs. prepared mayonnaise 4-5 large sprigs watercress Garnish: 1 large, firm tomato 1 bell pepper 1 cucumber croutons watercress sprigs Notes Here's an odd Gazpacho: it's heated before it's chilled; the eggs set slightly, and the soup is much thicker and altogether more interesting for it. [Try it without the sugar and use 1/2 tsp. of cayenne or more if you can stand it. Also a Cuisinart is invaluable for this recipe if you have one. - jal] Method Begin by pureeing (accent mark missing) all the vegetables in a blender, together with the eggs, oil, vinegar and tomato juice. (You may have to do half at a time, depending on the size of the container). Add all the remaining ingredients except the mayonnaise and the watercress and empty it into a pot. Heat very slowly, stirring constantly with a wire whisk, and simmer the mixture this way for no longer than 2 to 3 minutes. Take it off the heat and continue stirring with the whisk occasionally as it cools. Add the mayonnaise and put back in the blender - at a high speed - for a very short time. Pour into a tureen or serving bowl and chill. Sprinkle the chopped watercress leaves over the top before serving. In a separate bowl, pass the garnishes: a firm red tomato, coarsely chopped; a bell pepper, coarsely chopped; a cucumber, seeded (but not peeled) and cut into cubes; possibly croutons sauteed in olive oil; and more watercress leaves. Notes This dish is absolutely fantastic. I recommend making it the night before so that it has plenty of time to cool. It is served cold and therefore can go right from the fridge to the table. The book said 'serves 4 to 6' but i say it serves four. It is a heavy dish that creeps up on you so don't let your guests eat too much or they will regret it later. - jal. Original source: The Vegetarian Epicure by Anna Thomas (which, by the way, is a very good cookbook). Jeff Langer (eagle!jal) gave me this recipe some time ago and asked me to submit it to the net. Charles (eagle!cw)