Gazpacho Andaluz Classic Gazpacho from Andalucía Gazpacho 3 (1-inch-thick) slices French bread 4-5 medium tomatoes, peeled, seeded and cut in pieces 1 medium cucumber, peeled, seeded and cut in pieces 1 medium red or green bell pepper, cut in pieces 2 garlic cloves, chopped 1/3 cup olive oil 2 tablespoons white wine vinegar 1 teaspoon salt 1/2 teaspoon cumin Garnishes Diced cucumber Diced green bell pepper Diced tomato Chopped onion Chopped hard-cooked egg 1. Soak bread in 1 cup water for about 30 minutes. 2. Meanwhile, in food processor or blender, process tomatoes, cucumber, bell pepper and garlic until no large pieces remain. 3. Squeeze bread dry; crumble. Mix bread with oil, vinegar, salt and cumin. Add to vegetable mixture; blend. If gazpacho is too thick, add a little water. Taste for seasoning; if desired, add more salt and cumin. 4. Force gazpacho through strainer or food mill. Refrigerate 2 to 4 hours or until very well chilled before serving. 5. Serve in glasses as a beverage or in bowls as a soup with desired garnishes. 4 servings Caridad San Román "These are very old recipes, recipes of a lifetime. People didn't travel as much before. Spanish cuisine is currently tending toward the Mediterranean diet."
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