Ingredients: TOMATO

ANDALUSIAN GAZPACHO

This is a recipe from Marina Pereyra da Aznar and Nina Froud as collected in the Soup volume of the Time Life series The Good Cook - a brilliant series that is a constant source of delight to me. It's another version of a 'classic' dish that I like because of its determination to make you have chunky, chewy vegies in your soup and not some gummy puree.

Ingredients:

1 garlic clove
2 to 3 tbsp olive oil
5 tomaotes sliced or in rough chunks (nice big ripe ones, please)
1 onion sliced
1/2 tsp salt 
1/4 tsp pepper
1/4 tsp paprika or chili powder
1/2 tbsp vinegar
1/4 litre cold water
200 gms cucumber, peeled, seeded and chopped
4 slices bread, roughly shredded
ice cubes

Method:

Pound the garlic till it's quite mushy.

Add the oil slowly and make a paste.

Add the tomatoes, onion, salt, pepper, paprika/chili, vinegar and water.

Leave for 1/2 hour.

Ten minutes before serving add the cucumber, slices of bread and more water if necessary.

Just before serving, toss in 3 -4 ice cubes.

Copyright (C) 2007 Paul van Reyk

Print This Recipe