We really liked Gazpacho in our trip to Spain, so we got a recipe book from the library. We have made it a couple of times, and it's been working out great. The parts in quotes were in the original recipe, but we modify liberally based on what's available, and it works out quite robustly.
Soak 2 cups "day-old country-bread" (sourdough works well) for 5-10 minutes, and drain. Put that plus the following list in the blender :
2 medium-sized garlic cloves.
1 pinch of cumin seeds.
Coarse salt.
3 pounds "ripest, most favorful" tomatoes
2 small "Kirby (pickling)" cucumbers
"1 large Italian (frying) pepper"
1 medium sized red bell pepper.
3 tbsp chopped red onion
1/2 cup E.V. Olive oil
1/2 cup "chilled, bottled, spring" water, or more as needed.
2 tbsp sherry vinegar.
Blend a lot till it is really smooth. Adjust the vinegar to taste. Chill and enjoy. :)
No comments:
Post a Comment