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Gazpacho Recipe

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This recipe for Gazpacho is from Treasures from the Galley, 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!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb. ripe tomatoes (Roma, or as flavorful as possible) cubed
½ onion
½ green bell pepper
2 cloves garlic
1 medium cucumber, peeled and seeds removed
2 slices of bread soaked in water and vinegar
¼ c. vinegar (Spanish Sherry vinegar, or red wine vinegar, never Balsamic vinegar)
¼ c. olive oil
2 c. water
1 hard boiled egg
salt and pepper, to taste
Directions:
Directions:
Put in blender: tomatoes, onion, garlic, cucumber, bell pepper and bread and run through, adding salt and olive oil and enough water to make it soupy. If your blender is powerful enough to purée through the tomato seeds and pepper skins, then nothing else needs to be done. If you want, you can put it through a strainer to remove any excess of skins and seeds.
Adjust salt and vinegar to taste and refrigerate.
Optional - Prepare separately: chopped bell pepper, onion, tomatoes, cucumber and hard boiled egg and plain bread croutons.
Place in small bowls or serving dishes to serve as garnish for the gazpacho. If the vinegar is too strong, you can add a little half and half when serving.

This is a cold soup typical of the Southern region of Andalucia
Number Of Servings:
Number Of Servings:
4

 

 

 

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