Gazpacho Recipe

Gazpacho Andaluz

My Mother brought this home from three years spent in Spain. My two summers there included numerous delicious encounters with this wonderful cold soup. It was different in every restaurant I visited. This recipe is as good as I have tasted anywhere.

GAZPACHO ANDALUZ (Andalusian Gazpacho)

2 Slices bread, soaked in water
1/2 lb. Tomatoes (or 1 large can of whole tomatoes)
1 onion
2 cloves garlic
1 medium cucumber
1/2 cup vinegar
1/4 cup olive oil
2 cups water

Whirl (liquefy) first five ingredients in blender.
Add oil, vinegar and water and whirl.
Chill in refrigerator at least overnight (two nights is better).
Should be served very cold.

I suggest storing in a glass container. Some plastic containers have caused an unpleasant taste.

The recipe as stated is rather potent. You might consider two fresh tomatoes, well blended, to the mix, or additional water.

Prepare for serving in separate bowls (the first four finely diced):

Green pepper
Tomato
Onion
Cucumber
Croutons

The contents of these five bowls serve as garnish for the gazpacho.