Gazpacho Andaluz

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I never used vinegar in my recipe but this is the first time I've seen bread crumbs, because I've always used slightly stale baguettes. I like to crush the crumbs in the processor and when adding all the ingredients it should be a pudding consistency. As proportions, I just add to taste. Homemade is best but you can substitute V8 for the tomato juice. Should include some frest cilantro - but not too much.

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There are two recipes on the food network called Gazpacho Andaluz. My review is of the recipe submitted by Joaquin Ramirez of the HotelMonasterio San Miguel. There must be a couple of directions missing and I don't think the proportions are right. It calls for too much vinegar; I think the water should have been squeezed from the bread crumbs; I didn't know if the bread crumb amount was to be 16 ounces by weight or measuring cup. Try the other Gazpacho Andaluz instead.