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Andalusian Gazpacho

Source: The Heritage of Spanish Cooking
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 6
The wife of Emperor Napoleon III, Eugenia de Monotijo of Granada, was responsible for Andalusian gazpacho becoming popular in France. Today tourism has led to this soup being made throughout the world.
3 1/2 oz stale bread, with crusts removed
2 lb very ripe tomatoes, peeled
1 green bell pepper, finely chopped
2 cloves garlic, peeled
1/4 cup white wine vinegar
2/3 cup olive oil
2 teaspoons salt
For the garnish:
1 small onion, finely chopped
1 firm, ripe tomato, peeled and finely chopped
1 green bell pepper, 2 oz, finely chopped
2 oz cucumber, peeled and finely chopped
1 egg, hardboiled and finely chopped
3 1/2 oz stale bread, diced
Andalusian Gazpacho Recipe at
Soak the bread for the soup in about 2/3 cup of water. Squeeze out the excess liquid.

If working by hand, crush the bread and all the other ingredients in a large mortar, then drizzle in the oil slowly, mixing to a smooth consistency. If using a food processor put all the ingredients in the bowl and blend to a fine puree. You may need to do this in 2 or more batches. Check the seasoning.

Pour into a bowl, cover and chill for at least 1 hour.

Put the garnish ingredients in individual bowls and serve with the gazpacho. Cold water can be added to thin the soup just before serving if desired.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 369
Fat. Total: 27g
Fiber: 3g
Carbohydrates, Total: 28g
Sodium: 219mg
% Cal. from Fat: 66%
Cholesterol: 35mg
Protein: 6g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Philip, KY Reviewed: 02/21/2010
Excellent gazpacho recipe
Skipped the tomatoes and egg for the topings and reduced the salt. Soup was delicious!
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