Cookbook:Gazpacho

| Cuisine of Spain

Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day. This is the classic gazpacho recipe, but there are many other variations. Gazpacho is typically served along with the main course, or afterward. Some Spaniards serve it in a glass, as a beverage to accompany the meal.

Soup

 * 2 oz (50 g) 2–3 day-old white bread (optional—leave out for a thinner soup)
 * 1 lb (450 g) tomatoes, skinned and quartered
 * ½ lb (225 g) green bell peppers, seeded and trimmed
 * ½ cucumber, peeled and cut in chunks
 * 1 clove of garlic
 * ½ mild Spanish onion, chopped
 * 1 tbsp white or red wine vinegar
 * 2 tbsp olive oil
 * ¼ chile pepper, seeds removed (optional)
 * Cilantro (optional)
 * ⅓ pt (2.4 dl) iced water
 * Sea salt
 * Black pepper
 * Ice cubes

Garnish

 * 1 tomato, skinned and diced fine
 * ½ green bell pepper, diced fine
 * ¼ peeled cucumber, diced fine
 * bread

Soup

 * 1) If using, tear up the bread, and soak it in water for 30 minutes. Squeeze it dry.
 * 2) Blend bread, tomatoes, bell peppers, cucumber, garlic, onion, vinegar, olive oil, chiles, cilantro, and water in a blender until roughly chopped. The soup should have texture and discernible vegetable bits, so do not chop too finely.
 * 3) Pour soup large bowl with some ice, and season to taste with salt and pepper.

Garnish

 * 1) Dice the bread, and fry it in a little olive oil until brown.
 * 2) Chop the other vegetables finely.
 * 3) Serve all garnishes in separate little bowls on the table.

Serving

 * 1) Serve gazpacho chilled.
 * 2) Allow diners to sprinkle on their own toppings.

Artes culinarias/Recetas/Gazpacho andaluz Libro di cucina/Ricette/Gazpacho Kookboek/Gazpacho