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Many Variations : Gazpacho Andaluz for a Light Dinner

November 06, 1986

As with many popular recipes, the variations for gazpacho abound. The main ingredients remain constant, but small nuances make each recipe distinctive.

This version of the Spanish cold soup may be either prepared in the authentic manner, using mortar and pestle, or in a blender or food processor. Either way, it will make a tasty course or a light dinner.

GAZPACHO ANDALUZ

1 small hard roll or French roll

2 or 3 cloves garlic

2 teaspoons salt

1/4 teaspoon ground cumin

2 tablespoons vinegar

1/4 cup olive oil

2 cucumbers

4 large tomatoes, peeled

1 cup croutons, browned in olive oil

1 sweet red or green pepper, diced

Soak roll in enough water to barely cover for about 20 minutes, then squeeze roll as dry as possible. Mash garlic in bowl with back of spoon. (Use mortar with pestle if making gazpacho authentic way, or make in blender or food processor.)

Gradually work in salt, cumin, vinegar and olive oil. Beat until mixture is almost consistency of mayonnaise. Beat in soaked bread and 2 cups water. Chop 1 cucumber and add to soup. Chop 3 tomatoes and add to soup, mixing thoroughly. Cover and chill overnight.

Just before serving, chop remaining cucumber and tomato. Arrange chopped cucumber, tomato, croutons and pepper in separate bowls. Ladle soup into chilled bowls. Pass chopped vegetables and croutons to sprinkle on chilled soup to taste. Makes 4 to 6 servings.

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