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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SOUP-GAZPACHO2" "SP" "8/24/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "THREE PEPPER GAZPACHO SOUP" "three pepper gazpacho soup, made with red, green and yellow bell peppers, onion, cucumber and tomato, seasoned with olive oil and vinegar, and cilantro and parsley"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Hard to go badly wrong with gazpacho.
However, this recipe,
with a relatively startling mix of flavors,
is the best we have tried.
.PP
Use croutons at least as a garnish.
.PP
From ACTUEL, page 54; see also: LAROU, page 459; JZR; 
CUISINART, page 36; GISSLEN, page 54; CIA, page 490.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 6-8; about 2-1/2 quarts"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "food processor;"
a 14-cup bowl is just large enough
.IG "" "mixing bowl,"
3-quart or larger
.IG "" "small saut\*(e' pan,"
for preparing croutons
.sp
.IG "2 cloves" "garlic"
.IG "1" "green bell pepper,"
seeded and cut in 1 inch pieces
.IG "2" "red bell pepper,"
seeded and cut in 1 inch pieces
.IG "1" "yellow bell pepper,"
seeded and cut in 1 inch pieces
.IG "2" "cucumbers,"
halved, seeded and cut in 1 inch pieces
.IG "5" "tomatoes,"
halved, seeded, and cut in 1 inch pieces
.sp
.IG "1 cup" "V-8 juice"
.IG "1/3 cup" "olive oil"
.IG "1/3 cup" "rice wine vinegar"
.sp
.IG "1/2 tsp" "pepper,"
or to taste
.IG "1/8 tsp" "salt,"
or to taste
.IG "1/3 cup" "cilantro,"
chopped
.IG "2 Tbsp" "parsley,"
chopped
.sp
GARNISHES:
.IG "2 cups" "croutons,"
optionally seasoned with ground clove or other spice
.sp
.IG "" "chives,"
about 1/4 cup in 1/2-inch sections, and several spears per serving.
.IG "3 Tbsp" "each of red bell pepper,"
.I green bell pepper, red onion;
all diced
.I brunoise
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
In the food processor,
chop finely several cloves of garlic.
Add to the bowl the peppers, cucumbers and tomatoes, cut into similar-sized
pieces.
Pur\*(e'e coarsely by pulsing.
Transfer the pur\*(e'e to a mixing bowl
.SK 2
Fold in the V-8 juice, oil and vinegar.
Season with the cilantro, parsley, pepper and salt.
.SK 3
Chill well, if necessary by holding briefly in a freezer compartment.
.SK 4
Prepare the croutons.
Over medium heat, melt 2 Tbsp butter in a small fry pan.
Add 2 cups of 1/3-inch cubes of rye bread.  
Toss until the croutons are lightly browned.
Add more butter as needed.
When nearly done, optionally add seasonings; 
one can recommend several pinches of ground clove.
.SK 5
Prepare the other garnishes.
.SK 6
When the soup is cold, plate it with the vegetable garnishes arranged on top.
Perhaps sprinkle some chive sections about the center,
distribute small amounts of the chopped vegetables in several groups,
and top with several chive spears.
Serve the croutons separately, for individuals to use at the table.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
As a main course, this amount serves half as many, 3 to 4 persons,
with 2 to 3 bowls per person.
An excellent light meal if followed by a rich desert.
.PP
Will hold overnight in a refrigerator.
.PP
Other possible additions to the soup: a stalk of celery, several moistened
slices of white bread (part of the classic recipe), lemon juice instead of
vinegar, shallot instead of onion, chervil instead of cilantro, an ice cube
when serving, small-diced tomato or cucumber among the garnishes.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
With a food processor, 30 minutes for the soup; 15 minutes for the croutons,
and another 15 minutes for the other garnishes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
