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Traditional Gazpacho Andaluz Recipe

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This recipe for Traditional Gazpacho Andaluz, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Hyland
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs tomatoes (plum or roma, preferred)
1/2 small onion
1 small green pepper
1 small cucumber
1 cup olive oil
2 Tbsp vinegar
7 oz. bread, soaked in water
salt and pepper to taste

Toppings:
Diced tomatoes diced red and green peppers, cucumber, onion, croutons, prosciutto, hard-boiled eggs (chopped)

Directions:
Directions:
Put the tomatoes, onion, pepper, cucumber, vinegar, oil and bread into blender. (Can add fresh garlic, if want, before blending). Puree in blender. Can dilute with cup of water if you wish.

Put mixture in bowl, add salt and pepper and chill in refrigerator for at least one hour. Gazpacho is a Summer dish which is meant to hydrate and cool down your body, so the colder the better!

Serve with desired toppings.

Personal Notes:
Personal Notes:
This is a favorite of Jorge and his father, Manuel.

 

 

 

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