Andalusian Gazpacho - {Gazpacho Andaluz}

Recipe Ingredients

3 cups	187g / 6.6oz	Tomatoes, red ripe - coarsely chopped (large)
2		Green peppers - seeded and sliced
1		Garlic clove - peeled
5 tablespoons	75ml	Olive oil
2 tablespoons	30ml	Wine vinegar
2 slices		Bread, white part only
4 cups	948ml	Ice water
1 1/2 slices		Toasted bread - cubed
		Salt - to taste

Recipe Instructions

If you use a mortar, crush garlic with peppers and a little salt. Add chopped tomatoes and bread previously soaked in water and squeezed. When this is well mixed, gradually add olive oil while blending. Mix in 1/2 cup ice water when oil is completely absorbed. Pass through a sieve into a deep recipient, add vinegar and 3 1/2 cups ice water, season with salt to taste, and serve with cubes of toasted bread on top or in a bowl on the side.

If you use an electric blender, mix all ingredients simultaneously except ice water and cubes of toast. Blend on low speed for only a few seconds, then strain. Add ice water, check seasoning, and serve as described above.

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

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