Andalusian Gazpacho

Makes 4 servings.

Prep Time: 1 hr.

Cook Time: 0 min.

Average Customer Rating: 5 out of 5
based on 1 reviews
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Ingredients:

2 1/4 lbs ripe tomatoes, peeled
1 green bell pepper, cut into 8 pieces
2 garlic cloves, peeled
4 oz white bread crumbs, using day-old bread, with the crusts removed
5 fl oz extra virgin olive oil
2 soup spoons of sherry vinegar
2 tsp salt
Garnish:
1 small onion, peeled and finely chopped
1 ripe but firm tomato, peeled and finely chopped
2 oz green pepper, finely chopped
2 oz cucumber, peeled and finely chopped
1 diced boiled egg
4 oz day-old bread, diced

Preparation:

Soak the bread crumbs in water. Squeeze off any excess water until the bread has a spongy texture.

Pound the garlic with the salt in the mortar and liquefy it with a little water. If you are making it by hand, continue using a round bowl. If you are using a blender, tip the garlic mixture in, add the other ingredients and patiently blend them together. Add the oil slowly so that it emulsifies and the mixture thickens and becomes creamy. Check the seasoning and add more salt or vinegar if needed.

Pour the mixture into a serving bowl or pitcher. Cover it and leave it in the fridge. Just before serving, add ice-cold water until you obtain the desired consistency. Place the gazpacho in the center of the table with the garnishes in individual small bowls around it.

Recipe courtesy of Spain GourmeTour magazine.

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Señorío de Vizcántar Special Selection Extra Virgin Olive Oil

Medium - fruity and flavorful
Masterful coupage of three varieties of olives
Complex warm and fruity flavor
The favorite of the La Tienda community!
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Recipe Reviews for Andalusian Gazpacho
Add a Review

Marquis Z. Hodes, MD
"Now that vine ripened fresh tomatoes are appearing locally this dish comes into it's own. Use a good sherry vinegar and don't stint. Once you make it you will want to repeat the experience at frequent intervals while the fresh veggies last."