From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Gazpacho Seville Style This is the recipe for gazpacho that Angel, the owner of Lola's, gave me when his restaurant was Altamira, down in the Warehouse District. When I tried this at home, I zipped it up with a dash of hot sauce and about three sprigs of cilantro. 1 lb. fresh ripe tomatoes 1/2 green bell pepper, chopped 1/2 cup chopped cucumber 2 cloves garlic, chopped 1 Tbs. salt 1/2 cup olive oil 1/4 cup red wine vinegar 3 slices bread, soaked in water 1. The entire preparation takes place in your blender or food processor. Put all the ingredients in except the bread and process until you have a smooth puree. You can add water up to a total of two cups to keep the mixture smooth. 2. Add the bread at the end, a slice at a time, and puree until you get the consistency you like. (It's not necessary to use all the bread.) Serves four. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com