Recipe courtesy of Janet Mendel
Gazpacho Andaluz
- Yield: 4 servings
- Total: 40 min
- Prep: 40 min
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.