The Most excellent Gazpacho and San Gria "Cannibal's CookBook". ©:

Both in 30 Minutes. One Catch, however....They are not for Today, but for Tomorrow!
Gazpacho is a Spanish soup prepared without the use of heat and served cold. It can be easily served as a Veggie entree by the omission of beef stock or, just as easily, prepared as a flesh eater's delight by the addition of a cup or more of beef stock in the preparation.

Gazpacho, in its many forms, has been around for centuries but, curiously, it seems that the whole world lost the recipe at the same time, except, of course, for me. Professional chefs and Wanabes, have gone berserk adding this, changing that, basically running amok in the kitchen without reasoning that this is a simple soup with a basic recipe that guarantees that it comes out perfectly each time.

After the soup is prepared, it should be put away in the frig for, at least, 24 hours. Interestingly enough, it tastes even better when left to mature for two days.

The only kitchen utensil that you will need is a food blender. (However, no one will stop if you decide to use a mortar and pestle and make the biggest mess in your kitchen since the Blob exploded on the wide screen.)

*Also, You will need a large container with a lid to hold and store the soup*.

Ingredients:

-1 Bottle of Wine. (A Bordeaux is recommended. A medium priced Margaux would be an excellent choice.)
-6 six or seven stewed tomatoes. They sell them in a can, between 11/2 to 2 pounds. Again, if you want to stew your own, go ahead: but, add another 4 to 5 hours to the recipe.
-11/2 cup tomato juice
-1 Fresh, regular size Cucumber.
-1 Green Bell Pepper. (Here, they call them Kalifornia Paprika)
-1 Medium size Onion
-2 Cloves of fresh Garlic
-For the unrepentant flesh eater, 11/2 cup of Beef Stock (more or less). If you don't like the canned variety,, you can boil 1/1/2 cups of water with one or two cubes of beef bouillon.
-Salt and Pepper to taste (Rec. 1 teaspoon salt, 1/2 teaspoon Fresh Ground Black Pepper.
-A pinch of Basil and Oregano
-Two tablespoons Extra Virgin Spanish Olive Oil
-Two Tablespoons Taragon Vinegar or Fresh Squeezed Lemon Juice

Preparation:

-Peel the Onion and dice and putting aside a very small portion for garnishing, later.
-Peel and chop the Garlic and put it aside
-Sliced and dice the Green Pepper, wash out the seeds, and put a small portion aside for garnishing, later.
-Slice and dice the Cucumber, put a little aside for garnishing, later
-Open the Wine, have a taste.

The Process:

-Put the Stewed Tomatoes into the blender and puree. Then, pour out the contents into the storage container.
--Pour back a little of the pureed tomatoes into the blender and add the Onion: Puree and pour back into the container. Mix around/
-Pour back some of the mixture back into the blender, and add the Green Pepper. Puree and pour back into the container, Mix around.
-Pour some of the mixture back into the blender and add the diced cucumber. Puree and pour back into the storage container. Mix
--Pour some of the mixture back into the blender throw in the Garlic, Extra Virgi Spanish Olive Oil, Lemon Juice (or Tarago), Salt, Pepper, Oregano, Basil and Puree. Pour contents back into the storage container and Mix around.
-Add the Wine and Mix
-Flesh Eaters can now add the Beef Stock and Mix around.

Cover the container and stick it in the bottom of the frig and say, "See ya' Tomorrow." Actually, you don't have to be that conservative. Six or seven hours, later, you can taste it.

Put the remaining diced Onion, Cucumber and Green Pepper in a small container and store in the frig until the soup is ready to be served. You can then, sprinkle the diced veggies on the top of the soup along with the croutons. CROUTONS? Who said anything about croutons?

No problema Croutons: (Arnie's Spanish, not mine)

An hour or so before serving, take some stale white bread, cut off the crust and dice into nice little squares. Heat up a skillet, add three or four tablespoons of butter and wait until it starts to smoke. turn off the heat, pour out the butter oil (The name for this is "Clarified Butter" and through away the burnt butter fat. Wipe the skillet with a paper towel, return the butter oil, add a couple tablespoons of Spanish Extra Virgin Olive Oil and heat. When the oil mixture is hot, add the diced bread squares and stir them around until they are toast brown. Place them on paper towel to cool and dry. In a few minutes they will be ready to hold or serve.

So What's the Perfect Cool Drink to serve with the Gazpacho? San Gria of course, and this is how you make it. Also, best served when made the day before or at least 8 hours prior to serving.

The Authentic and Finest SAN GRIA served any where under the Sun.

Ingredients: Watch Out!

-4 or 5 cups of mixed melons in nice size bite pieces.
-1 or 2 sliced peaches
-1 or 2 Bananas
-1 cup of pineapple pieces
-1 cup of apple slices
-lots of Strawberries
-1 bottle of not-too-expensive Spanish Brandy
-4 bottles of inexpensive Spanish Red Wine

Mix everything together and let stand in a closed container (NOT ALUMINUM) in the frig for a day.

This is the Real Thing! If it sounds dangerous, it's because it can be. Everything, including the fruit is impregnated with alcohol. Everyone has a different alcohol tolerance, but more than two cups of San Gria are supposed to put you in the mood for fun. .not for driving. It's Great, but warn your guests to be careful.

Adios,
De Madrid