Andalusian Gazpacho
Yield
4 servingsPrep
30 minCook
0 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | Cloves |
garlic
|
*
|
| 3 | slices |
white bread
|
|
| 2 | each |
green bell peppers
|
|
| 3 | Lb |
tomatoes
|
*
|
| 6 | tablespoons |
white wine vinegar
|
|
| 5 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 1 | dash |
sugar
|
*
|
| 1 | each |
cucumbers
|
|
| 1 | each |
onions
|
|
| 1 | each |
sweet red bell peppers
|
|
| ¼ | cup |
chervil
freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | Cloves |
garlic
|
*
|
| 3 | slices |
white bread
|
|
| 2 | each |
green bell peppers
|
|
| 3 | Lb |
tomatoes
|
*
|
| 9E+1 | ml |
white wine vinegar
|
|
| 75 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 1 | dash |
sugar
|
*
|
| 1 | each |
cucumbers
|
|
| 1 | each |
onions
|
|
| 1 | each |
sweet red bell peppers
|
|
| 59 | ml |
chervil
freshly chopped |
*
|
Directions
Mash the garlic cloves.
Remove the crust from the bread and cut into cubes.
Chop one green pepper and peel the tomatoes.
Cut 2 slices from one of the tomatoes and reserve.
Process the garlic, bread, chopped pepper, tomatoes, vinegar, oil, salt and pepper to taste and sugar; if the mix seems thick, add a little cold water to make it soupy.
Chill.
Finely dice the cucumber, onion, red pepper and remaining green pepper, chervil and 2 reserved tomato slices.
Put each into a separate serving bowl.
Put a couple of ice cubes in chilled soup cups and pour the soup over.
Garnish with the diced vegetables.
