Serving
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Gazpacho Andaluz
Spain - Andalucia
  -   (Gazpacho Andaluz)
Makes:
Effort:
Sched:
DoAhead:  
4-3/4 #  
**
2-1/2 hr  
Most

Salad in the form of soup - Gazpacho, has been made since Spain was part of the Roman Empire. It is defined as bread, garlic and olive oil. Other ingredients are often added, but without bread, garlic and olive oil it is not Gazpacho, no matter what your favorite TV chef calls his concoction. This recipe is relatively modern, since the Romans did not have tomatoes or green peppers, but is definitively Andalucian.





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Bread (1)  
Tomatoes, ripe
Frying peppers (2)
Cucumbers (3)
Onion, sweet
Garlic
Olive Oil ExtV (4)
Wine Vinegar, white
Sherry Vinegar (5)
Salt
Water
-- Garnish
Tomatoes
Green Pepper
Cucumber
Onion
Make   -   (45 min plus chill time)
  1. Soak BREAD in water and squeeze dry.
  2. Peel TOMATOES and chop coarsely. Some recipes call for seeding them, but if you do, squeeze through a sieve to retain the flavorful juice for the recipe.
  3. Seed PEPPERS and chop coarse.
  4. Chop CUCUMBERS coarse.
  5. Chop ONION coarse.
  6. Crush GARLIC and chop coarse.
  7. Run All Items except Garnish in a food processor until very smooth.
  8. Chill well and check for salt and vinegar.
  9. Chop all Garnish items small. You can use all or some of those listed.
  10. Serve well chilled with garnishes in place or on the side.
NOTES:
  1. Bread:   Weight is for day old country style white bread after removing crusts. If you use a French baguette, include the crust, which is very thin.
  2. Frying Peppers:   These are thin wall green peppers. Those used in Spain may not be available, but Italian sweet peppers, Armenian / Turkish peppers, or similar can be used.
  3. Cucumbers:   If at all possible use Persian, Japanese or other unwaxed cucumbers that can be used without peeling or seeding. If those aren't available, Kirbys can be substituted, but seed them. If you have naught but the standard green blimps, you will have to both peel and seed them.
  4. Olive Oil   Select a reasonably mild Extra Virgin oil for this recipe.
  5. Sherry Vinegar:   The combination of white wine vinegar and sherry vinegar is suggested by Penelope Casas to approximate the flavor of Andalucian wine vinegar not easily available in North America. Some country recipes use lemon juice, about as much as the two vinegars combined.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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