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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gazpacho Andaluz   
    Categories: Spanish, Soups, Vegetables, Eggs   
         Yield: 5 Servings   
       
   MMMMM----------------------------SOUP---------------------------------   
         1 lg Bell pepper   
       1/2 md Cucumber   
         2 lb Tomatoes; peeled, de-seeded   
         1 cl Garlic   
         1 lg Egg   
         1 c  Breadcrumbs   
         2 tb Sherry Vinegar   
              +=OR=+   
         2 tb Red Wine Vinegar   
         2 tb Extra virgin olive oil   
              Mediterranean Sea Salt   
         1 c  Water   
      
   MMMMM----------------------GARNISH/TOPPING---------------------------   
         1 lg Tomato; fine chopped   
       1/2 md Cucumber; fine chopped   
       1/2 lg Bell pepper; fine chopped   
       1/2 lg Red Onion; fine chopped   
       
     Prep Time/ Cook Time: 20 minutes prep, refrigerate until   
     cool, no cooking required   
        
     Andalusia is without doubt the home of gazpacho, although   
     it is made throughout Spain. In the South, each household   
     has its own gazpacho recipe, all slightly different but   
     made with the same basic principles, and always delicious.   
     Traditionally served chilled, this 'soup' is the perfect   
     start to a summertime dinner.   
        
     Remove the skin & seeds from the tomatoes (score a cross   
     in the base of each tomato and place in boiling water for   
     10 seconds, then immediately place into cold water to   
     loosen the skin. Remove seeds with a spoon.)   
        
     Peel the cucumber and garlic, and coarsely chop together   
     with the tomato and the green pepper.   
        
     Place all 4 ingredients in the blender together with a   
     teaspoon of salt, the egg, the breadcrumbs, olive oil, a   
     dash of vinegar and 1 cup of water. Blend until smooth   
     then check for salt and vinegar, adding more if necessary.   
        
     Place the gazpacho in the fridge and serve well chilled.   
     Additional water may be added based on preference. Serve   
     along with the chopped vegetable garnish and enjoy!   
        
     Serves 5   
        
     From: http://www.hotpaella.com/Recipes   
        
     MM Format by Dave Drum - 28 November 2009   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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