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Isabela's Gazpacho
Thick Spanish Soup! |
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2 lbs. ripe tomatoes
2 cucumbers
1 small sweet onion
1/4 yellow, red, or green bell pepper (yellow is mildest)
4 slices french bread, moistened
1 1/2 tsp. chopped purple garlic (3 cloves)
4 Tbls. Pons Extra Virgin Olive Oil
1-2 tsp. salt, to taste
4 Tbls. Columela Sherry Vinegar
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1. Briefly plunge tomatoes in boiling water to loosen skins.
2. Peel and cut tomatoes and place in food processor.
3. Add moistened french bread after squeezig out excess water.
4. Add chopped garlic, peppers, olive oil, Sherry vinegar, cucumbers, onion, and salt (to taste).
5. Process ingredients briefly. The resulting gazpacho should be thick and not a puree.
Serve Chilled.
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| Recipe Origin: Spain |
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Submitted by: |
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Donald B. Harris
Spain |
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| This recipe has been viewed 33007 times. |
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