GAZPACHO ANDALUZ
Provided by Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl combine the bread and water and allow to soak for a few minutes. Place in a food processor with the peppers, onion, cucumber, garlic, and salt, to taste, and process until smooth. Add the tomatoes, vinegar, and olive oil and process until smooth.
- To serve, place in small bowls and garnish with diced tomatoes, peppers, and cucumbers. Drizzle with sherry vinegar.
GAZPACHO ANDALUZ
This is Andalusia's signature dish.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth.
- To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl. It is then ready to be added to the gazpacho as pulp.
- Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency.
- Place the blended contents in a tureen, bowl or pitcher. Chill until serving time.
- Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served. Each person can add their desired spoonfuls on to their gazpacho.
- This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.
GAZPACHO ANDALUZ
Gazpacho originated in Andalusia, the southern section of Spain. For the best flavor, you must be sure to use very ripe tomatoes, otherwise the taste falls flat. This recipe is from the Antigua Casa Sobrino de Botin in Madrid, and is in A Treasury of Great Recipes by Mary and Vincent Price. Prep time includes 1 hour of soaking, Cook time is chill time. Posted for ZWT.
Provided by breezermom
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the six slices of diced bread, 3 very ripe chopped tomatoes, 1 chopped cucumber, 3 tablespoons olive oil, and 1 quart of water. Let soak for 1 hour, then puree blender, half at a time, on high speed for 8 seconds. Strain through a coarse sieve into a large soup bowl.
- Add 2 cloves minced garlic, 2 tbsp wine vinegar, 2 tsp salt, 1 tsp ground cumin, and 4 ice cubes. Chill in the refrigerator for at least half an hour.
- Meanwhile in separate dishes put the diced pepper, diced ripe tomato, diced cucumber. Dice the 2 slices of bread, brush with melted butter, and brown. Place your croutons in a separate dish as well.
- Serve the gazpacho in well chilled bowls. Let each person help themselves to the diced garnishes in the small dishes, sprinkling some of each into their own soup bowl.
Nutrition Facts : Calories 321.5, Fat 16.7, SaturatedFat 4.6, Cholesterol 11.4, Sodium 1476.4, Carbohydrate 38.6, Fiber 4.3, Sugar 9.6, Protein 6.5
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