andalusian gazpacho

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Cooking receipe to make andalusian gazpacho under category General Recipes. You may find some video clips related to this receipe below.

andalusian gazpacho

mediterranean

2 slices stale bread crusts removed

900g ripe tomatoes peeled and chopped

1 fresh green chilli deseeded and chopped

75mm length of cucumber peeled and coarsley chopped

2 cloves garlic peeled and crushed

2 cloves garlic peeled and crushed

1/2 green or red sweet pepper deseeded and coarsely chopped

2 tbspns olive oil

2 tbspns red wine vinegar

1/2 tspn paprika

2 tbspns parsley chopped

8 basil or mint leaves

salt and freshly ground black pepper

to garnish

large handful of basil torn into strips

1 green or red sweet pepper trimmed deseeded and finely diced

4cm cucumber peeled and finely diced

3 tbspns finely diced red onion

garlic croutons

Soak the bread in water for 1o minutes squeeze it a little and place it in a food processor or liquidizer with the remaining ingredients and 300ml water.

If the chilli is very hot add only half.

Process until smooth.

Taste and adjust the seasoning.

If you like a sharper taste add a little more vinegar.

Empty into a bowl cover and chill for 23 hours or longer.

Before serving the soup float 23 ice cubes in it to keep it chilled and if needed dilute it with a little more iced water.

Serve the garnishes in separate small bowls and let people help themselves.

Serves 6

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