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with a Texan Touch

This excellent variation of the Spanish "pureed salad" classic was sent to me by Marty Beard, a Communications grad student at Stanford U. who sweet-talked Austin, TX, columnist Jane Grieg into getting the recipe from a local Austin restaurant. With a little adaptation, it's gazpacho with a little bit of the dark side--more complex and shaded than standard, very satisfying and fullbodied. Serve cold to 4-6 people as a refreshing and ample first course. Thanks again, Marty!

Garnish: 1 thin slice cucumber per bowl

Place all ingredients except the ice cubes in a blender and puree until smooth. Chill in the blender until you are ready to serve.

When ready to serve, add the ice cubes and re-blend. This should give the soup a quick and unusual slush. Pour the soup into bowls and float a slice of cucumber on top of each.