Andalusian Gazpacho Recipe

Andalusian Gazpacho Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
3 1/2 ounce: stale bread, with crusts removed
2 lbs: very ripe tomatoes, peeled
1: green bell pepper (capsicum), finely chop, pe
2 cloves: garlic, peeled
1/4 cup: white wine vinegar,
2/3 cup: olive oil,
2 tsp: salt,
garnish,
1 small: onion, finely chopped
1: firm, ripe tomato, peeled and finel, y chopped
1: green bell pepper (capsicum) 2 oz, finely, chopped
2 ounce: cucumber, peeled and finely chopped
1: egg, hardcooked (hardboiled) and fi, nely chopped
3 1/2 ounce: stale bread, diced

Directions:

1.Soak the bread for the soup in about 2/3 cup of water. Squeeze out the
excess liquid.

2.If working by hand, crush the bread and all the other ingredients in a
large mortar, then drizzle in the oil slowly, mixing to a smooth
consistency. If using a food processor put all the ingredients in the bowl
and blend to a fine puree. You may need to do this in 2 or more batches.
Check the seasoning.

3.Pour into a bowl, cover and chill for at least 1 hour.

4.Put the garnish ingredients in individual bowls and serve with the
gazpacho.

5.Cold water can be added to thin the soup just before serving if desired.

Contributor: Esther P

rez Solsona

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Source from luhu.jp