Gazpacho Al Andaluz

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The word gazpacho actually means “soaked bread” in Arabic. I’ve served this at summer dinner parties and folks always go for seconds.

Love this guy’s presentation:

Gazpacho Al Andaluz

4 large garlic cloves, peeled and trimmed
8 large cucumber, peeled and trimmed, coarsely chopped
8 large tomatoes, red ripe – peeled and seeded, coarsely chopped
4 cups dry French or Italian bread pieces, soaked in water
1 1/2 cups water for soaking bread
2 tablespoons salt
1 teaspoon black pepper, freshly ground
1/2 cup sherry vinegar (or red wine vinegar)
1 cup virgin olive oil

For garnish:

1 cup red onion, diced
1 cup green pepper, diced
1 cup peeled cucumbers, seeded and diced
1 cup tomatoes, seeded and diced
1 cup eggs, hard-boiled, diced
1 cup seasoned croutons

Chop garlic finely. In a blender, puree the cucumbers, tomatoes, garlic and soaked bread in batches. When processing the last batch, add the salt, pepper and vinegar. With the blender running, slowly add the olive oil to the last batch and allow it to be fully incorporated into the mixture. Add the last batch to the others and mix well; adjust seasoning, if desired. Cover the bowl tightly and refrigerate for at least two hours; preferably overnight.

Just before serving, whisk the gazpacho lightly and serve alongside the garnishes.

3 Responses to “Gazpacho Al Andaluz”

  1. em

    we had a gazpacho snafu last month when the whole table ordered bowls of it on a hot afternoon when were were eating at the crepe place, but then were served lentil soup instead because the gazpacho ran out. it was a total bummer and i’ve had gazpacho on my mind since then – i’ll have to try out your recipe!

    ps- i love your new website theme! :)

  2. Jessi

    What a travesty, Em! I mean, I love me some lentil soup on a COLD day, but…!

    Thanks for the encouragement. I really want and plan to blog more. I love reading your blog, including all your lovely recipes.