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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