Gazpacho Andalucia

by on July 9, 2016
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  • 3 large tomatoes – rough chopped
  • 8 cloves of garlic
  • 1 jalapeño pepper (deseeded)
  • 1 onion – rough chopped
  • 1 red bell pepper – rough chopped
  • 2 cucumbers – rough chopped
  • 1 day old rustic loaf of bread ( not sponge bread )


  1. Saute garlic in hot skillet with EVOO
  2. Add a bit more EVOO then add the onion
  3. Add the bell pepper
  4. Remove everything in the pan, and add a bit more EVOO then small torn pieces of the bread
  5. Toast the bread
  6. Toss all together in a large bowl
  7. Add 1/2 C sherry vinegar
  8. Soak 8-16 hours, or at least overnight
  9. Put into blender.  Thin with broth if necessary to blend properly
  10. Add more of your bread if you need to thicken it.
  11. Finish with a handful of cilantro and rough chop

Find more like this: Salads and Veggie Dishes, Stews and Soups, World Cuisine

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