"The belly rules the mind."--Spanish Proverb

Andalusian Gaspacho Recipe

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This recipe for Andalusian Gaspacho, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Vander Linden
Added: Tuesday, June 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4-6 large tomatoes, peeled
1-2 large green peppers
1 large onion
2 large cucumbers, peeled and seeded
2 cloves garlic, peeled
1 cup loosely packed French or Italian bread crumbs
4 tablespoons olive oil
2 tablespoons vinegar
salt and pepper to taste

Directions:
Directions:
Puree all ingredients in a blender. Garnish with chopped vegetables.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
After a trip to Spain where I tasted a variety of Gaspacho, I came up with this more or less authentic recipe. The bread and olive oil are classic Andalusian

 

 

 

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