MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gazpacho Andaluz
Categories: Spanish, Soups, Vegetables, Eggs
Yield: 5 Servings

MMMMM----------------------------SOUP---------------------------------
1 lg Bell pepper
1/2 md Cucumber
2 lb Tomatoes; peeled, de-seeded
1 cl Garlic
1 lg Egg
1 c Breadcrumbs
2 tb Sherry Vinegar
+=OR=+
2 tb Red Wine Vinegar
2 tb Extra virgin olive oil
Mediterranean Sea Salt
1 c Water

MMMMM----------------------GARNISH/TOPPING---------------------------
1 lg Tomato; fine chopped
1/2 md Cucumber; fine chopped
1/2 lg Bell pepper; fine chopped
1/2 lg Red Onion; fine chopped

Prep Time/ Cook Time: 20 minutes prep, refrigerate until
cool, no cooking required

Andalusia is without doubt the home of gazpacho, although
it is made throughout Spain. In the South, each household
has its own gazpacho recipe, all slightly different but
made with the same basic principles, and always delicious.
Traditionally served chilled, this 'soup' is the perfect
start to a summertime dinner.

Remove the skin & seeds from the tomatoes (score a cross
in the base of each tomato and place in boiling water for
10 seconds, then immediately place into cold water to
loosen the skin. Remove seeds with a spoon.)

Peel the cucumber and garlic, and coarsely chop together
with the tomato and the green pepper.

Place all 4 ingredients in the blender together with a
teaspoon of salt, the egg, the breadcrumbs, olive oil, a
dash of vinegar and 1 cup of water. Blend until smooth
then check for salt and vinegar, adding more if necessary.

Place the gazpacho in the fridge and serve well chilled.
Additional water may be added based on preference. Serve
along with the chopped vegetable garnish and enjoy!

Serves 5

From: http://www.hotpaella.com/Recipes

MM Format by Dave Drum - 28 November 2009

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