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GAZPACHO ANDALUZ * ANDALUSIAN GAZPACHO Recipe

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This recipe for GAZPACHO ANDALUZ * ANDALUSIAN GAZPACHO is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cloves of garlic, minced
salt to taste
Directions:
Directions:
2 slices of white bread, crust removed
2 cucumbers, peeled, seeded, coarsely chopped
1 small red onion, coarsely chopped
2 green bell peppers (or any sweet green pepper)
6 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
3 lb. ripe tomatoes, peeled, seeded, coarsely chopped

GARNISH
1 tsp each of cucumber and green pepper, finely chopped
3-4 croutons (optional)

PREPARATION Soak the bread in a few tablespoons of water. Gently “squeeze” dry.

COOK'S TIP
The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as water boils, turn off heat and place the tomatoes into the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.

Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.

Once gazpacho is completely blended, pour it into a large non-metallic bowl. Stir in the oil and vinegar. Add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour.

Garnish with the chopped vegetables and croutons, if desired. Serve gazpacho chilled.

SHORTCUT TO CHILLING
Place ice and water in a large bowl or pot and place in sink. Put the bowl or glass blender containing gazpacho into the ice water. Stir the gazpacho to ensure it cools evenly.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
90 minutes including 1 hour chill
Personal Notes:
Personal Notes:
‘Call to Me, and I will answer you, and show you great and mighty things, which you do not know.’
~ Jeremiah 33:3

 

 

 

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