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You Say Tomato, I Say Xitomatl - Page 2

© Carey Draeger

The peak season for tomatoes is from June through September, although they are sold year-round. Tomatoes are rich in vitamin C and also contain vitamins A and B, potassium, iron and phosphorus. A medium tomato has about as much fiber as a slice of whole-wheat bread and about 35 calories.

The following is a recipe for gazpacho called "Gazpacho de Madrid." This is a refreshing cold soup for those hot summer days. I love this stuff!

Gazpacho de Madrid

4 cups crumbled French bread, crusts trimmed

1 medium green bell pepper, seeded and chopped

5 medium tomatoes, peeled, seeded and coarsely chopped

1 clove garlic, minced (don't substitute garlic powder or salt)

4 cups cold tomato juice or water

2 medium cucumbers, peeled, seeded and chopped

1/4 cup red wine vinegar

4 teaspoons salt

1 large onion, chopped

1/4 cup olive oil

1 tablespoon tomato paste

Garnish:

1 cup dried French bread cubes (crusts trimmed)

1/2 cup peeled and finely chopped cucumber

1/2 cup finely chopped onion

1/2 cup seeded and finely chopped green bell pepper

Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl.Stir in tomato juice or water, vinegar and salt. Process, using on-off method until ingredients are chunky--be careful not to overprocess. Transfer to another bowl. Whisk in olive oil and tomato paste. Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight. Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings.

Article source: Cool as a Cucumber, Hot as a Pepper: Fruit Vegetables by Meredith Sayles Hughes (Minneapolis, MN: Lerner Publications, 1999).

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