European Stars And Stripes (Newspaper) - July 16, 1987, Darmstadt, Hesse                                Drink Ullh these bowls of red a a Glass of red of course full bodied red wine preferably Spanish of a fruity red sangria. Sofa de Ajo garlic soup i cup Olive Oil 4 thick slices Day old French bread 6-8 Large cloves of garlic finely chopped 1/ cup diced smoked Ham 1 Tablespoon paprika it Teaspoon Cayenne Pepper 6 cups Chicken Stock a Teaspoon Salt 4 eggs do nor substitute garlic Power or garlic sail pre heal oven to 450 f. Heat v4 cup of the Olive Oil in a Large Skillet Over medium heat. When the Oil is hoi Fry. The bread slices in it cooking he bread on both sides. Put one slice of Fried bread in each of 4 Ovenproof soup bowls. In a Large heavy Saucepan heal the remaining it cup of Olive Oil Over medium heat. Add the garlic and Cook stirring constantly for 2 to 3 minutes until me garlic is soft but not browned. Add the diced Ham and saute for 2 to 3 minutes More. Remove the pan from the heat and sir in the paprika and Cayenne Pepper mixing Well. Return id Low heat and Cook for 1 minute More. Add the Chicken Slock and Salt. Bring id a boil Over medium heal then reduce the heat and dimmer uncovered stirring occasionally for 10 minutes. Place the soup bowls on a baking Sheet. Pour the hoi soup Over the bread in each bowl. Break one egg Onlo a Saucer and slide the raw egg carefully onto the lop of the soup in one bowl. Repeat for each of the remaining bowls. Put the soup bowls into the hoi oven for 3 to 4 minutes or until the eggs have baked and set. Serve hot. Serves 4. Note this recipe is for 4 Servings As a main course. If you want to use sopa de Ajo As the firs course in a meal this recipe will serve 6 people. Use the same amount of Basic ingredients but use 6 slices of French bread and 6 eggs. Gazpacho 6 medium sized Ripe tomatoes 1 Large onion 2 medium cucumbers 1 Green Bell Pepper 1 red Bell Pepper 3 cloves of garlic 1 cup coarsely crumbled crust Tess French bread 2 Tablespoons Tomato paste 3 cups Tomato juice 6 Tablespoons Olive Oil i cup red wine vinegar 1 Tablespoon mild paprika 1 to 2 Teaspoons Salt % Teaspoon cumin garnishes see below of fresh tomatoes Aren t available use canned ones and Drain the juice to use later in the recipe chop the tomatoes and onion. Peel and chop the cucumbers. Seed Devin and chop the red and Green peppers. Put the garlic through a garlic press. Combine All of these chopped ingredients with the crumbled French bread in a very Large bowl. Puree the contents of the bowl 2 cups at a Lime. In a blender or food processor. After each Batch is thoroughly pureed pour it into a second Large bowl. Continue this process until All of the first seven ingredients have been pureed. In another bowl dissolve the Tomato paste in the Tomato juice. Pour this into the bowl containing the pureed vegetables and sir Well. Whisk in the Olive Oil wine vinegar paprika sail and cumin make certain that All ingredients Are thoroughly combined. Cover and refrigerate the Gazpacho for several hours before serving. Serve the chilled Gazpacho in individual soup bowls and pass around Small bowls of various garnishes see below. Each diner sprinkles on lop of the Gazpacho his or her own Choice of garnishes. Makes 8 cups. Server 6 to 8 people. Gazpacho garnishes v. Cup Illust Falion by by Tsy Duncan chopped onion or Spring onions sliced into rings to cup chopped Green Bell Pepper a cup chopped red Bell Pepper Vij cup chopped yellow Bell Pepper i cup peeled and chopped Cucumber a cup chopped Parsley a cup chopped chives Fried Croutons recipe below. A selection of at least four of these garnishes is recommended As an accompaniment to Gazpacho. Fried Crouton trim the crusts off 4 or 5 slices of while bread. Cut the bread into Small cubes you should have about 2 cups of bread cubes. Heat a cup of Olive Oil in a Small Skillet and Fry the bread cubes until they Are Crisp but not Brown Drain them on a paper Towel before serving red sangria 2 Large oranges 1 Large Lemon Lime i cup Brandy % cup Orange liqueur 4 whole cloves 2 bottles .75-liter red wine chilled i to 1 cup sugar 1 to 1vi quarts club soda chilled slice the oranges Lemon and Lime very thinly and remove any seeds. Place the sliced fruit in a 4 or 5-quart Jai. Add the Brandy Orange liqueur and cloves. Cover and refrigerate a minimum of 4 hours preferably 12 hours. Two to three hours before serving add the red wine to the Jar containing the fruit liquor mixture. Stir in w cup sugar. If you want a sweeter sangria add up to 1 cup of sugar depending on your own table and the dryness of the red wine sir until Hie sugar is completely dissolved cover the Jar and refrigerate for 2 to 3 hours. Just before serving remove the cloves and add the club soda. Put several ice cubes into a urge Pitcher and pour the Ungria from the Jar into the Pitcher. Keep any remaining Urt Gria in the refrigerator until needed. Serve the Urt Grid Over ice in Large wine glasses or in tall earthenware glasses. Makes approximately 14 Servings of 6 ounces each. Fury it tt7