Greg's Gazpacho andaluz
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Gazpacho Andaluz is a cold tomato soup. This recipe comes from Time-Life's “Die Küche in Spanien und Portugal”, published in 1970, a translation of an unnamed English version which was presumably called “The cooking of Spain and Portugal”. From experience, the translations occasionally changed the recipes for local use, so this may not be quite the same as the English edition. I've tried to fix the abuse of cups and spoons for measurement, but I really have no idea how much 4 coups of breadcrumbs weigh, so I had to leave that.


For 6 to 8 people.

quantity       ingredient
2     medium cucumbers, peeled and chopped roughly
625 g     medium-sized tomatos, peeled and chopped roughly
200 g     onion, chopped roughly
1     medium-sized capsicum, pips removed, chopped roughly
20 g     finely chopped garlic
1 litre     rough crumbs of white bread (from toast or baguette), without crust
1 l     cold water
60 ml     red wine vinegar
20 g     salt
80 ml     olive oil
20 ml     tomato paste

In a deep bowl, thoroughly mix cucumber, tomato, onion and capsicum, garlic and bread crumbs. Add water, vinegar and salt. 2 cups at a time, fill into blender and finely blend for about a minute, until the mixture has become a smooth purée. Put the purée into a bowl and, with a whisk, beat oil and tomato paste into it. You can also pass the bread-vegetable mix through a vegetable grinder or through a colander. Don't use remainders in grinder or colander. Add olive oil and tomate paste. Cover the bowl with aluminium or plastic wrap and keep in refrigerator for at least 2 hours until completely cooled down. Shortly before serving, slightly stir or beat the soup in order to obtain the desired consistency.


quantity       ingredient
1 cup     croutons (small bread diced, fried golden in butter)
½ cup     finely chopped onions or spring onions
½ cup     finely diced tomatos
½ cup     finely diced capsicum or cucumber
Serve the vegetable and bread side dishes in separate small bowls, with the gazpacho. These ingredients are added to the soup individually and to everybody's taste at the table.

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