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Gazpacho Andaluz (Andalusian chilled vegetable soup) Recipe

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This recipe for Gazpacho Andaluz (Andalusian chilled vegetable soup) is from Wasserstrom Associates "Best of the Best" Cookbook III, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Serves 6
1 large red bell pepper
1 large green bell pepper
8 large ripe tomatoes
2 small cucumbers
2 garlic cloves
1 slice bread, crusts removed or I like to use the equivalent qty of crusty french or italian bread (preferably day old hard bread)
1 c. olive oil
1 c. red wine vinegar
1 c. of water
salt to taste
In addition to the above quantities (for garnish) :chopped vegetables and croutons (tomatoes, cucumbers,bell peppers, onions, croutons)
Directions:
Directions:
Seed the peppers and slice in half. Score the tomatoes and steep briefly in boiling water. After removing from water peel under cold water. Peel and seed the cucumbers. Chop all the veggies coarsely. Put garlic cloves in the blender or processor with all the veggies (minus the chopped garnish veggies). Tear the bread into pieces and add to the blender/processor with the olive oil, salt and 1 c of water. Puree. Put the soup in the fridge, serve cold. Accompany with chopped garnish veggies.
Personal Notes:
Personal Notes:
This refreshing Spanish soup is great in the summer! This is just 1 version of what I enjoyed in Spain along with quite a few yummy Tapas!

 

 

 

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