Gazpacho de Andaluz (Andalusian Gazpacho) Time: 20 minutes
This makes enough for 4
1/2 green pepper
1/2 red pepper
1/2 medium cucumber (use about 6" (15cm))
4 - 5 tomatoes
1 red onion
2 cloves garlic
1/2 cup bread crumbs
1 tsp sherry vinegar
1 tbs sherry
2 tbs olive oil
1 cup tomato juice
water - up to 3 cups
Peel the cucumber and the garlic. Chop all of the vegetables, reserving 1 heaping tbs of the cucumber, onion and pepper, and 2 tbs of the tomato for garnish. Put the rest of the vegetables along with the remaining ingredients (except water) into a blender and puree. Add water as needed. When smooth pour into a bowl and add enough of the remaining water to get the desired consistency. It should be like a thick, cream soup. (I can't be too specific as I don't know how juicy your vegetables were - and this is cooking, not rocket science!). Taste and adjust seasoning, adding salt, pepper, a bit more vinegar or sherry as desired. Chill (you can replace some of the water with ice cubes to speed up the chilling). Serve with the reserved chopped vegetables on the side as garnish to be added by each diner.
Cooking for Two? Or more?
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