Chilled Gazpacho Andaluz In The Style Of Pedro Almodóvar Guest Post From Monika Of Crumpets And Cakes

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Gazpacho Andaluz

serves 4

2 thick slices of day-old country bread, crusts removed and cut into small pieces

1 1/2 to 2 pounds ripest, sweetest most flavorful tomatoes, quartered

2 tablespoons aged sherry vinegar

1/2 cup fragrant extra-virgin olive oil

1/4 cup bottled spring water,

2 small garlic cloves, minced

Pinch of ground cumin (optional)

Pinch of cayenne pepper (optional)

Sea salt

1 firm medium-sized cucumber, peeled, seeded and diced

1 small red bell pepper, cored, seeded and diced

1 small green bell pepper, cored, seeded and diced

1/2 small red or Spanish onion, peeled and chopped

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