Gazpacho (Spanish soup), also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the Algarve regions.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 0.4 | kg | Clean diced red peppers |
| 0.4 | kg | unpeeled deseeded dice cucumber |
| 0.4 | kg | Diced deseeded tomatoes |
| 0.05 | ltr | Red wine vinegar |
| 0.03 | kg | Salt |
| 0.01 | kg | Blck.pepper pwd. |
| 0.03 | kg | Peeled garlic |
| 0.05 | ltr | Tobasco sauce |
| 0.2 | ltr | Olive oil |
| 0.15 | kg | White bread – cut to small pieces |
| 0.2 | kg | Crushed ice |
| 0.05 | Litre | Cream |
Method:
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- Process all the vegetables as directed in the recipe
- Marinate all the ingredients together except the ice and chill in refrigerator overnight
- The next day blend all the ingredients together
- Add crushed ice to the desired consistency, season it. (add cream – optional)
- Serve it chilled.