|
 RECIPE TITLE "Andalusian
Gazpacho Recipe"
Source: The Heritage of Spanish Cooking,
courtesy of Cooking.com
 Serves
6  ---
 easy
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.
|
|
RECIPE INGREDIENTS
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
|
 
Delicioso! Regional Cooking of Spain Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes. |
|
RECIPE METHOD
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.
|
Cooking tips 
