Andalusian Gazpacho Recipe

  1. * Note: Or possibly whatever you're in the mood for, but use white with fresh tomatoes so you do not overpower their fresh taste.
  2. Use the blender; first chop up the garlic, then add in the cucumbers and green peppers, adding tomato juice as needed to liquify.
  3. Finally add in the tomatoes and the rest of the juice.
  4. If you want elegance, press through a sieve.
  5. If you're going for heartiness, just leave it the way it is.
  6. Fold in the extra virgin olive oil, vinegar, and salt.
  7. Chill.
  8. When ready to serve, pour into bowls and garnish with salad vegetables as you see fit: chopped or possibly notched and sliced cucumber; thin green pepper slices; minced green onions; and/or possibly croutons.
  9. Serve cool as a first course to 4 people.
  10. Comments: A Spanish "pureed salad" which even the fussiest eaters like.
  11. I learned it as a "Malagan" gazpacho, but discovered from Seville native Jose Luis Vivas which it's much closer to a traditional Andalusian.
  12. AND it is ridiculously easy and fast to make.
  13. Soup Tale: In the 1970s Alexis Bespaloff, wine expert, shed light on the slow start this tangy Spanish marvel had in the United States.
  14. "Some years ago I dined in an elaborately decorated and expensive restaurant in Atlanta.
  15. I was so surprised to see gazpacho on the menu which I ordered it, and this cool soup was beautifully served in a silver tureen, accompanied by chopped onions and croutons.
  16. As I began to eat the soup, I had the most peculiar impression about its taste, that was later confirmed by a friendly waiter: I was sitting a long way from home, eating canned tomato juice out of a bowl with a spoon."

tomatoes, cucumber, green pepper, garlic, extra virgin olive oil, vinegar

Taken from cookeatshare.com/recipes/andalusian-gazpacho-65103 (may not work)

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