Gazpacho Andaluz

Total Time:
20 min
Prep:
20 min

Yield:
4 to 6 servings

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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