Gazpacho


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.
 
Ingredients:


  • 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
Preparation:
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)
 

Comments