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 |
| 2 |
|
medium cucumbers, peeled and chopped roughly |
| 625 g |
|
medium-sized tomatos, 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 |
| 1 cup |
|
croutons (small bread diced, fried golden in butter) |
| ½ cup |
|
finely chopped onions or spring onions |
| ½ cup |
|
finely diced tomatos |
| 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.
