"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Gazpacho Andaluz Recipe

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This recipe for Gazpacho Andaluz, by , is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol & Steve Hertz
Added: Sunday, July 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 pound day-old Italian or French bread or hard rolls, cubed (1 qt)
water
1 1/2 cups pared, diced cucumber
1 medium green pepper, seeded and chopped
2 cloves garlic
2 tsp salt
1/2 cup olive oil
1/4 cup wine vinegar
2 pounds fresh ripe tomatoes, seeded, chopped

Accompaniments: sliced pimento-stuffed olives, chopped scallions, croutons fried in olive oil

Directions:
Directions:
Place bread in shallow dish. Add water 1 inch deep. Let bread soak, turning once. Combine cucumber, green pepper, garlic, salt, oil and vinegar in blender and blend smooth. Add 1/2 the bread and blend smooth. Pour into a bowl. Blend remaining bread and tomatoes and add to mixture in bowl. Taste and season with more salt and vinegar, if desired. Chill thoroughly. Serve cold with accompaniments.

Personal Notes:
Personal Notes:
Tomatoes must be fresh. I leave skin on for better flavor. This is a summer family favorite.

 

 

 

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