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Gazpacho ( Cold Andalusian Liquid Salad) Recipe

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This recipe for Gazpacho ( Cold Andalusian Liquid Salad), by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Westergren Family


2 slices of French bread, crusts removed (stale is fine)
4 large, ripe tomatoes, peeled
2 Italian peppers (the long kind) or 1 green bell pepper
1/2 cucumber
1/2 onion
2 cloves of garlic
4 T. olive oil (no substitute!)
2 tsp. salt
1/4 tsp. ground cumin
5 T. fresh squeezed lemon juice
1/4 to 1/2 qt. water
Condiments: chopped tomatoes, cucumbers, peppers and onions, small croutons, diced hard-boiled eggs, strips of roasted red pepper (called pimiento)

Soak the bread in water while peeling the tomatoes. Puree the quartered tomatoes in a blender or food processor with the seeded and quartered peppers, cucumber, onion and garlic. Then add the salt, cumin and lemon juice. Pour into a soup tureen or deep ceramic bowl with the remaining puree and add the water to thin. Add salt and more lemon juice to taste. Chill until the meal; it is best good and cold!




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