Spanish Cuisine

Gazpacho andaluz

Cuisine: Spanish Servings: Serves 6 to 8 Created by Penelope Lopez

A classic cold vegetable soup. The soup can be prepared the day before serving. Keep refrigerated, covered with plastic.

Ingredients

5-6 medium soft red tomatoes
1 red capsicum
1 green capsicum
1 large cucumber
1 large french bread roll
2 litres water
1 cup white vinegar
½ cup extra virgin olive oil
1 onion, chopped
2 cloves garlic, sliced
3 tbs salt

View Conversion table

Preparation

Peel tomatoes and roughly chop. Remove seeds from capsicum and chop. Peel half of the cucumber before roughly chopping. The skin will give the gazpacho a nice cucumber flavour. Trim the crust from the bread and cut into pieces.

In a large bowl, combine the water, vinegar and olive oil. Add the bread, prepared vegetables, onion and garlic. Mix well using your hands and add salt. At this stage, you can cover with plastic and refrigerate overnight.

The next day, transfer mixture to a food processor or blender with some ice cubes and process until smooth. Strain to remove pieces of skin. Ladle into bowls or mugs.

Garnish with finely chopped fresh tomato, red capsicum, onion and cucumber, and even some little pieces of toasted bread.

Spanish Restaurants

Displaying 10 of 218 Spanish Restaurants.

Restaurant		Suburb
1.	Raquel's Spanish Kitchen	Darlinghurst
2.	Legends	Manuka
3.	Cafe Gaudi	Phillip
4.	Moorish Cafe	Darwin
5.	Rhino Bar	South Townsville
6.	Alegria	Sunshine Beach
7.	Cafe Barcelona	St Kilda
8.	De Los Santos	Fitzroy
9.	Robert Burns Hotel	Collingwood
10.	Alhambra	Manly

03 Feb 2009 07:37 AEST

miss monaro

blue mtns

Gazpacho!

Totally addictive,so refreshing in this heat.

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.