Monday, September 26, 2011


This popular Andalusian dish is often called an iced soup salad. Whether it is more soup than salad depends solely on how much water is added. To give a really Spanish touch serve some of the chopped soup vegetables, together with chopped hard-boiled eggs, in separate small dishes.

  • 4 tomatoes
  • 1 small cucumber
  • 3 cloves garlic
  • 1 onion
  • 1 red pepper
  •  chopped parsley (optional)
  • 4oz/ 125 g/l cup fine breadcrumbs
  • 3 tbsp oil
  • 2 tsp vinegar
  • salt and pepper
  • water, as required
  • ice, as required
Mince the tomatoes, cucumber, red pepper and onion. Crush the garlic and mix it with the salt, pepper and breadcrumbs. Add the oil, drop by drop, to form a thick paste. Slowly stir in the vinegar and put the mixture into a soup tureen with the minced vegetables. For a thinner soup a little water can be added. Add the ice and leave the soup to stand in a cold place. Decorate with chopped parsley if desired.
Gazpacho (picture by csaavedra)

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