Gazpacho Andaluz is a cold tomato soup. This recipe comes from Time-Life's „Die
Küche in Spanien und Portugal“, published in 1970, a translation of an unnamed English
version which was presumably called “The cooking of Spain and Portugal”. From
experience, the translations occasionally changed the recipes for local use, so this may not
be quite the same as the English edition. I've tried to fix the abuse of cups and spoons
for measurement, but I really have no idea how much 4 cups of breadcrumbs weigh, so I had to
leave that.
Ingredients
For 6 to 8 people.
| quantity |
|
ingredient |
|
step |
| 2 |
|
medium cucumbers, peeled and chopped roughly |
| 625 g |
|
medium-sized tomatoes, peeled and chopped roughly |
|
|
| 200 g |
|
onion, chopped roughly |
|
|
| 1 |
|
medium-sized capsicum, pips removed, chopped roughly |
|
|
| 20 g |
|
finely chopped garlic |
|
|
| 1 litre |
|
rough crumbs of white bread (from toast or baguette), without crust |
|
|
| 1 l |
|
cold water |
|
|
| 60 ml |
|
red wine vinegar |
|
|
| 20 g |
|
salt |
|
|
| 80 ml |
|
olive oil |
|
|
| 20 ml |
|
tomato paste |
|
|
In a deep bowl, thoroughly mix cucumber, tomato, onion and capsicum, garlic and bread
crumbs. Add water, vinegar and salt. 2 cups at a time, fill into blender and finely blend
for about a minute, until the mixture has become a smooth purée. Put the purée into a bowl
and, with a whisk, beat oil and tomato paste into it. You can also pass the bread-vegetable
mix through a vegetable grinder or through a colander. Don't use remainders in grinder or
colander. Add olive oil and tomate paste. Cover the bowl with aluminium or plastic wrap
and keep in refrigerator for at least 2 hours until completely cooled down. Shortly before
serving, slightly stir or beat the soup in order to obtain the desired consistency.
Garnish
| quantity |
|
ingredient |
|
step |
| 1 cup |
|
croutons (small bread diced, fried golden in butter) |
| ½ cup |
|
finely chopped onions or spring onions |
|
|
| ½ cup |
|
finely diced tomatoes |
|
|
| ½ cup |
|
finely diced capsicum or cucumber |
|
|
|
|
Serve the vegetable and bread side dishes in separate small bowls, with the gazpacho. These
ingredients are added to the soup individually and to everybody's taste at the table.
