Name: Gazpacho à la Française
Yield: 6 servings
Cuisine: United States
Ingredients: 2 cucumbers, peeled and coarsely chopped; 4 ripe tomatoes, peeled and coarsely chopped; 2 onions, coarsely chopped; 3 green peppers, seeded and coarsely chopped; 5 tablespoons olive oil; 3 chili peppers, coarsely chopped; 1 garlic clove, finely minced; Salt and freshly ground black pepper; 6 tablespoons white wine; 1 cup tomato juice; ¼ cup wine vinegar; 1½ teaspoons paprika; 4 cups Beef Stock

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 garlic clove, finely minced
5 tablespoons olive oil
3 chili peppers, coarsely ch

Method

Lightly sauté the garlic in the oil in a large saucepan. Add the chopped vegetables and paprika and sauté for five minutes. Add the stock, tomato juice, vinegar and wine. Boil for one hour.
Purée the mixture through a fine sieve or in a blender. Add seasonings to taste. Chill.
Serve in chilled bowls and surround with small bowls of g

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Gazpacho à la Française

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of