Gazpacho de Andalusia

1 kilo (2.2 lbs) tomatoes
100 grams (3.5 oz) day-old bread, without the crust (white levain, or ciabatta)
6T extra virgin olive oil
2T spanish sherry vinegar
1 garlic clove
1 red pepper, medium
½ cucumber, peeled, medium
1/3 onion, small to medium

1. Soak the bread in the olive oil and vinegar. (You can soak it first in a little cold water if you like)

2. Put the bread with olive oil and vinegar in a blender. Add the tomatoes, garlic, pepper, cucumber, and onion.

3. Add a little cold water if it's too thick until you reach the desired consistency.

Refrigerate and serve.

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