Name: Gazpacho Andaluz
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Joaquin Ramirez, Hotel Monasterio San Miguel, Spain

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Gazpacho Andaluz

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