Gazpacho Andalúz

There are numerous gazpachos from all over Spain, but this is just one.

Gazpacho Andalúz

Gazpacho Andalúz
Servings:	Serves 4
Calories per serving:	101
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th October 2012

Best recipe review Hard to say 4/5 Easy to make and lovely to eat. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 ripe tomatoes, peeled
• 2 Cloves of garlic, peeled
• 1 large green pepper
• 1½ tablespoons stale breadcrumbs
• ½ cucumber, peeled and chopped
• 60 ml extra virgin olive oil
• 30 ml sherry vinegar
• 500 ml chicken or vegetable stock, chilled
• Salt to taste
• Chopped tomatoes, cucumber, green peppers and croutons to garnish

Method

1. Place all of the ingredients, except for the salt and garnishes, into a blender or food processor and blend until smooth. Add salt and more vinegar if desired.
2. Serve chilled, garnished with the chopped tomato, cucumber, peppers and croutons.

Serving suggestions

The garnishes may be served in separate bowls.

Variations

There are so many that it would be impossible to list them, but here are three:

In Extremadura they include ground almonds, mayonnaise and chicken.

In Cataluña, you would find pine nuts, raw egg yolks and parsley

....and in Córdoba they add almonds and cream

I like to substitute 2 tablespoons of ground almonds for the breadcrumbs

Chef's tip

Tomato juice can replace the stock for a more tomato-y flavour. You can add ice cubes if you wish.

JuliaBalbilla 06:53, 24 December 2008 (UTC)

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