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

Gazpacho Recipe

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This recipe for Gazpacho is from 2016 Friends & Family Cookbook, 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:  
Soup
• 1 cucumber, peeled, seeded and chopped
• 1 green bell pepper, seeded and diced
• 3 pounds ripe plum tomatoes, diced
• 2 garlic cloves, peeled
• 1/4 cup sherry vinegar
• 1/2 cup Oloroso sherry
• 3/4 cup Spanish extra-virgin olive oil
Garnish
• Croutons
• 12 cherry tomatoes, halved
• 1/2 cucumber
• Sea salt to taste
Directions:
Directions:
To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.

When you are ready to serve, slice the cucumber into ribbons with a vegetable peeler. Put a few croutons, cherry tomato halves and cucumber ribbons in each bowl and pour the gazpacho over them. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with salt.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 min

 

 

 

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