Gazpacho Andaluz
Probably invented in Seville, gazpacho was originally served at the end of a meal. Though there are many versions of this soup, the traditional, tomato-based Andalusian variety is the one you want on a hot afternoon or warm evening. It's salad in a blender, summer in a bowl.
Credit: Christopher Hirsheimer
INGREDIENTS
1 slice country-style bread, about 1" thick, crusts removed2 small cucumbers, peeled, seeded, and chopped
2 lbs. very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and chopped
2 tbsp. sherry vinegar
½ cup extra-virgin olive oil
Salt
OPTIONAL GARNISHES
½ green pepper, seeded and finely diced
½ cucumber, peeled, seeded, and finely diced
1 cup ½" croutons
½ small white onion, peeled and finely diced
1 small tomato, seeded and finely diced
INSTRUCTIONS
1. Soak bread for ½ hour in a small bowl in water to cover. Squeeze out moisture with your hands.2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.
Bon apetit!!
It's very hot! Catalonia: 25 š C las 06:14 am
nothing better to pass it this watermelon and tomato soup! with ricotta :))
http://cuinacinc.blogspot.com.es/2012/07/una-sopa-freda-sopa-de-sindria-i.html
regards,
Mine make the gazpacho without bread and adding half small white onion, peeled and diced to the blender.
Depending on the quality of the tomatoes she add (or not) water!
Make sure you can stirr the gazpacho before serve, because water is going to be below!
Some spaniards use cumin, adding it when blended, but I donīt really like the strong taste of the cumin.