26 July 2012

Gazpacho Andaluz: Simply Summer




























A no-cook soup from Spain, the gazpacho base is actually the oil, garlic and bread - not the tomatoes. Substitute a variety of other raw fleshy vegetables or fruits (melon, grapes, cucumbers, avocados) if desired.

From the Garden:
6 medium ripe tomatoes, quartered
1 cucumber, peeled, seeded, and chopped
2 bell peppers, seeded and coarsely chopped
1/2 medium red onion, peeled and chopped
2 cloves garlic, peeled and chopped

From the Pantry:
2 slices country white bread, crusts removed and cut into small pieces
2 tbsp. red wine vinegar
1⁄2 cup extra-virgin olive oil
1 teaspoon cumin
1/4 teaspoon cayenne pepper
Coarse black pepper, sea salt and fresh lemon juice to taste

In the mixing bowl of a food processor or blender, drizzle the bread with olive oil, vinegar, garlic and spices and let stand for at least ten minutes. Add half of the chopped vegetables and half of the olive oil and puree. Move to a mixing bowl and puree the rest of the vegetables and oil. Combine and add a small amount of cold water if necessary to dilute. Season to taste. Chill for two hours before serving.

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