Gazpacho à la Française

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

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

Americas
United States
Soup
New York

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