Fancy having some gazpacho to cool you down in this scorching summer heat? I made the soup in the morning, had it chilled, and served it up for dinner. We have had some real sweltering weather here in Vancouver this summer. So, this soup was just what we needed, light, cool, and delicious - perfect! Do try the recipe, and have a good weekend.
Recipe adapted from Traditional Spanish Cooking by Janet Mandel
Andalusion Gazpacho - Gazpacho Andaluz
75 g (3 oz) Bread, crust removed
1 kg (2 lb 3 oz) Ripe Tomatoes
3 Garlic Cloves
2 tsp Sea Salt
1/4 tsp Ground Cumin
6 Tbsp Olive Oil
5 Tbsp Wine Vinegar
about 300 ml ( 1/2 pint) Water
For the garnish
100 g ( 3 1/2 oz) Green Peppers, finely chopped
100 g ( 3 1/2 oz) Cucumber, peeled and finely chopped
1 Small Onion, finely chopped
1 Small Tomato, finely chopped
2 Slices Bread, toasted and diced
Put the bread to soak in enough water to cover for 15 minutes. Squeeze out excess water and put the bread in a blender or processor.
Peel the tomatoes, cut them into chunks and add to the blender with garlic, salt and cumin. Process until pureed. With the motor running, add the oil in a slow stream, then add the vinegar. The mixture will thicken and change color as the oil emulsifies. Add a little of the water and transfer to a serving bowl. You can rub the gazpacho through a sieve for a finer texture. Stir in water to the desired consistency; it should be neither thick nor thin. Chill until serving time.
Place the chopped peppers, cucumber, onion, tomato and toasted breads in a small bowls or divided dish and serve as accompaniments.