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)