August 13, 2009
I made Gazpacho last year without using bread. Because I just cooked Focaccia yesterday, I thought it was a good idea to use some leftover for this. Ingredients: 5 vine ...
Yield: 3
edit Preparation
Step 1 |
Discard the core at the top of the tomatoes and chop them into quarters. Peel the cucumber and cut into chunks. Cut the bell pepper, discard core and seeds and chop it. |
Step 2 |
Place them inside a blender or food processor. Add garlic, olive oil, and vinegar. Mix until the mixture becomes liquid. |
Step 3 |
Chill it in the refrigerator for about 30 minutes. In the meantime, spray a pan with olive oil and fry the pieces of bread until golden. |
Step 4 |
Serve the gazpacho in bowls and garnish with cut cherry tomatoes, cucumber, and the pieces of bread on top. |
Step 5 |
Serves: 3 |
edit About Andalusian Gazpacho
Have you ever tried cold soup? Well... this is the time!
From Jose Andres - Made in Spain TV show, here there is Gazpacho! Gazpacho is a cold soup from Southern Spain, especially Andalusia but well known in Portugal and Latin American countries as well. It is ideal for a hot summer day!
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Edited by: Spanish Steps, Sheri Wetherell
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