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
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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