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You can use yellow, red, or green bell pepper in this recipe.
You can improve the flavor of this recipe by using authentic Spanish sherry vinegar.
Create a slight flavor change by using sweet yellow onion in place of the regular yellow onion.
Different tomatoes have different flavors. Try various tomatoes as they are in season, steering clear of the very small tomatoes like grape or cherry as they contribute too many seeds and skins.
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| Gazpacho Andaluz |
Ingredients
6 servings - 151 calories per serving
10 grams of fat per serving
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| 3 cloves |
garlic, chopped |
| 2 slices |
crusty French or Italian bread (stale is good!) |
| 1/2 cup |
bottled water |
| 1/4 cup |
extra virgin olive oil (EVOO) |
| 2 pounds |
tomatoes (preferably home-grown) |
| 1 large |
cucumber, peeled and seeded |
| 1/2 medium |
yellow onion |
| 1 medium |
green bell pepper |
| 4 tbsp |
sherry vinegar |
| 1 tsp |
salt |
| 1/4 tsp |
freshly ground black pepper |
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- Into a shallow dish or casserole, create a single layer of torn pieces from the bread slices.
- Blend water, garlic, and olive oil and pour over bread.
- Marinate for several hours.
- Into blender or food processor, add marinade and marinated bread pieces.
- Add remaining ingredients and puree until smooth.
- Chill.
- Stir briefly before serving.
- To serve, spoon or pour soup into chilled bowls.
- Serve with crusty bread and white wine or rose.
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