Blooming where I am planted! | Below is the result. This is a cold, no-cook soup that is just delicious and uses all of your tomatoes, cucumbers, and sweet peppers. The key to making this soup taste really good is to use red-all-the-way-through tomatoes, or use canned tomatoes. If you use wimpy pinky tomatoes, the flavor will disappoint. GAZPACHO ANDALUZ (FROM SPAIN) INGREDIENTS - 8 cups cold water
- 8 large tomatoes - peeled, seeded and chopped
- 1/4 cup minced onion
- 1 clove garlic, minced
- 1 cucumber, peeled and finely chopped
- 1 green bell pepper, minced
- 1 (1 pound) loaf stale French bread, cut into 1 inch cubes (alternately, you can omit this during the mixing, and just use croutons as a garnish at the end)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/8 tablespoon salt
Combine water, tomatoes, bread, and oil in a large stock pot (DO NOT COOK). Set aside. - In a food processor or blender, blend onion, garlic, cucumber, and green pepper to a paste. Stir into the stock pot.
- Using a hand mixer, blend until ingredients have a watery, pinkish consistency. Alternatively, process in a blender or food processor until smooth. Add vinegar, and season with salt. Refrigerate well, preferably overnight, and enjoy!
 (Gazpacho Andaluz.jpg)
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