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Andalusian GazpachoGazpacho is a classic chilled soup, deliciously refreshing on a hot summers day and was traditionally made in a Spanish mortar or mortero. Today a blender or food processor will take all the hard work without compromising on flavour. Ingredients
Method Score a cross in the base of each tomato. Put in a heat proof bowl, pour over boiling water to cover and leave for 10-15 seconds. Drain and plunge into cold water and peel away the skins. Cut the tomatoes in half, deseed and roughly chop the flesh, then transfer into a blender or food processor. Break the bread into small pieces and soak in a bowl of cold water for 5-6 minutes, then drain and squeeze out the excess liquid. Add to the tomatoes in the blender with the red pepper, cucumber, garlic, sugar, vinegar, oil and Tabasco. Blend until smooth, adding a little chilled water if you want a thinner consistency. Season to taste with salt and pepper, then transfer to a bowl. Cover and chill in the refrigerator for 3-4 hours. To serve, ladle the gazpacho into chilled bowls and top with the parsley. |
Suggested Aids![]() 1080 Recetas de Cocina, with over 2 million copies sold, can be found in most kitchens across the country. |
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