Photo: Gazpacho Andaluz Recipe
Ingredients
- 16 ounces bread crumbs
- 16 ounces water
- 2 green bell peppers, diced
- 1 Spanish onion, diced
- 1 cucumber, seeded and diced
- 3 cloves garlic
- Salt
- 2 pounds tomatoes
- 6 ounces sherry vinegar
- 8 ounces olive oil
Directions
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By leila1944
on April 02, 2012
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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.
By joy-joy_783033
Detroit, MI
on August 30, 2006
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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.
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