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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.
Gazpacho is delicious, natural, nutritious, thirst-quenching and always available. The formula may be simple, but it acutally takes practice to make it well. Kitchens in southern Spain always have a supply on hand, ready to pour into glasses as a refreshing summer drink or serve in a dish garnished with a variety of finely chopped ingredients. Gazpacho is delicious at any time and is an ideal offering for making visitors feel at home. The gazpachos of olden times, such as the soup mentioned by Juan de la Mata in Arte de Reposteria (1747), contained none of the ingredients from the New World as these foods had not yet become an integral part of Spanish cooking.
- 3 1/2 ounces stale bread, with crusts removed
- 2 pounds 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 ounces, finely chopped
- 2 ounces cucumber, peeled and finely chopped
- 1 egg, hardboiled and finely chopped
- 3 1/2 ounces stale bread, diced
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.
nutrition information per serving
369 calories; 27g total fat; 35mg cholesterol; 219mg sodium; 28g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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