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Andalusian Gazpacho

3 Cloves Garlic

3 Slices White Bread

2 Green Peppers

3 Lb Tomatoes

6 Tbsp White Wine Vinegar

5 Tbsp Olive Oil

Salt And Freshly Ground Pepper Dash Sugar 1 Cucumber

1 Onion

1 Red Bell Pepper

1/4 Cup chopped fresh chervil

Mash the garlic cloves. Remove the crust from the bread and cut into cubes. Chop one green pepper and peel the tomatoes. Cut 2 slices from one of the tomatoes and reserve. Process the garlic, bread, chopped pepper, tomatoes, vinegar, oil, salt and pepper to taste and sugar; if the mix seems thick, add a little cold water to make it soupy. Chill. Finely dice the cucumber, onion, red pepper and remaining green pepper, chervil and 2 reserved tomato slices. Put each into a separate serving bowl. put a couple of ice cubes in chilled soup cups and pour the soup over. Garnish with the diced vegetables.

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