Gazpacho Andaluz

This is Andalusia's signature dish.

Total Time:
40 min
Prep:
40 min

Yield:
4 servings

Ingredients
  • 4 ounces day old bread, crusts removed, cut into 2 1/2-inch cubes
  • 2 cloves garlic
  • 2 pounds ripe tomatoes, about 5 to 6 medium tomatoes, seeded
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/3 cup olive oil, preferably extra-virgin
  • 2 tablespoons wine vinegar
  • 1 1/2 cups water
  • Condiments and garnishes:
  • Chopped green pepper
  • Chopped onion
  • Chopped cucumber
  • Croutons or diced bread, toasted crisp
  • Chopped hard boiled egg
  • Chopped tomatoes
Directions
  • Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth.

  • To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl. It is then ready to be added to the gazpacho as pulp.

  • Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency.

  • Place the blended contents in a tureen, bowl or pitcher. Chill until serving time.

  • Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served. Each person can add their desired spoonfuls on to their gazpacho.

  • This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.


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