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)