Sevillian Gazpacho - (gazpacho Sevillano) Recipe - Cooking Index
Sevillian Gazpacho - (gazpacho Sevillano) Recipe - Cooking Index
Diced cucumber and green pepper, grated hard-boiled egg, chopped tomato, and cubed toast or stale bread may be served apart for each person to sprinkle over the soup.
Cuisine: Spanish| 1 | Garlic clove - peeled (small) | |
| 1/4 | Green pepper (small) | |
| 1/2 | Onion (small) | |
| 2 | Tomatoes - red ripe (large) | |
| 1/4 | Cucumber (small) | |
| 6 tablespoons | 90ml | Olive oil |
| 2 tablespoons | 30ml | Wine vinegar |
| 4 cups | 948ml | Ice water |
| Salt - to taste |
If you use a mortar, crush garlic, pepper cut in strips, onion, and salt. Add tomato and cucumber and mash. Stir in oil gradually. Mix in vinegar. Strain into deep bowl. Pour in 4 cups ice water, season with salt, mix well, and serve very cold.
If you use an electric blender, mix all ingredients except ice water simultaneously. Blend on low speed for only a few seconds, then strain and proceed as described above.
Source:
Barbara Norman
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