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Andalusian Gazpacho
The original and The Best! |
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1 kilo (about 4 large) really ripe tomatoes (Cans or juice will NOT give the true taste)
1 green bell pepper
3 cloves garlic
1/2 cucumber
1/2 small onion
1/4 cup good olive oil
2 slices of bread without crusts
Salt to taste
Pinch ground cumin
4-5 Tbls. white vinegar
300 mls. water
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Soak bread in the water.
Peel the tomatoes. This is EASY! Just pour some boiling water over them, wait a few moments, make a nick with a knife and the skin slides off.
Chop tomatoes, seed and chop the pepper, chop cucumber and onion.
Now comes the modern part! Whizz the chopped vegetables and garlic in the blender. Strain through a sieve.
Squeeze water from bread (save water)and whizz the bread while slowly adding oil.
Add salt, cumin and vinegar. Whizz a little of the tomato mixture with the bread/oil and then mix all together. Add the rest of the water to taste. The gazpacho should not be too thin.
Taste, correct seasoning, and chill until serving time.
Serve with little bowls of chopped tomatoes, onion, cucumbers, bread croutons, chopped hard-boiled egg, or whatever you fancy.
You may use lemon juice instead of vinegar. Left over gazpacho makes a great maria sangria thinned with vodka.
Enjoy the true taste of sunny Andalusia.
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Preparation Time: 20 minutes |
Serves: 6 |
| Recipe Origin: Spain |
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Submitted by: |
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Knockdonagh
Australia |
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| This recipe has been viewed 7635 times. |
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