GAZPACHO ANDALUZ
675g fresh tomatoes (Becomes 415g pulp), 135g slices of bread (4 fairly stale, thickish), 20ml red wine vinegar, 5g garlic, crushed. 45-60ml olive oil 425ml tomato juice 110g spanish onion 215g cucumber, 2.5ml salt Ground black pepper to taste. Garnish, 1 red pepper 1 yellow pepper 4 tomatoes , Black olives 10 pitted, Raw onion, 4 Hard boiled eggs Croutons
Serves: 6
Source: PKU
METHOD
Skin the tomatoes (refer to HT5). Cut in half remove seeds and dice finely(HT1), put to one side. Cut the crusts off the bread and turn to breadcrumbs in a blender. Turn out in to a bowl. Stir in the vinegar, garlic and olive oil. Add tomato pulp, tomato juice. Add finely chopped onion and cucumber. Place back in the blender and continue to blend to reach a smooth texture. Place the thick smooth soup into a bowl and chill. Garnish. Finely dice the peppers, cucumbers. (HT1) Place into separate serving bowls. Peel, seed and dice the tomatoes and place in a serving bowl. (HT1&5) The other garnishes are optional will be best used if the soup is to be served as a main course.15 minutes before serving add ice cubes to the soup and leave out of the fridge so that the ice cubes begin to melt and chill the soup. Ladle into soup bowls and serve with the garnishes and bread.