Gazpacho Andaluz

Name: Gazpacho Andaluz
Prep time: 5 h
Total time: 5 h
Yield: 8 serving(s)
Ingredients: 3 lbs tomatoes, very ripe (the best are hothouse); 1/2 bell pepper (I use red); 1 small day-old baguette; 3/4 cup olive oil; 1 large onion; 1 large cucumber; 2 small carrots; 2 garlic cloves; 1/2 cup balsamic vinegar (or to taste); 1/2 cup water; 1 teaspoon paprika; salt; hard-boiled egg; diced bell pepper; diced cucumber

Submitted by Milla

"Gazpacho is like chili, where everyone has a certain way of doing it and it will taste different every time. I got this recipe from my college Spanish book, and have been using it for years. Good for hot days or as a drinkable snack."

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Ready In:: 5hrs
Ingredients:: 15
Serves:: 8

ingredients

Soup
3 lbs tomatoes, very ripe (the best are hothouse)
¹⁄₂ bell pepper (I use red)
1 small day-old baguette
³⁄₄ cup olive oil
1 large onion
1 large cucumber
2 small carrots
2 garlic cloves
¹⁄₂ cup balsamic vinegar (or to taste)
¹⁄₂ cup water
1 teaspoon paprika
salt
Optional Garnishes
hard-boiled egg
diced bell pepper
diced cucumber

directions

To start, chop the cucumber and soak it with the stale baguette in the water.
The water should saturate the bread well, but not drown it.
Salt the water with up to a 1/2 tbsp of salt.
Let soak.
If your bread is too fresh, sit it out in the sun for a few hours to harden.
Peel the skin off the tomatoes.
Ripe tomatoes peel easier and have the best flavor.
If your tomatoes are uncooperative, plunge them into hot water for a few seconds to loosen the skin.
Pass the peeled tomatoes through a blender.
Puree away.
Pass the remaining soup ingredients through the blender, including the soaked baguette and cucumber.
Blend your two blended batches together until well mixed.
Taste and adjust salt, vinegar, if necessary.
You may even want to add a few more peeled tomatoes if the soup tastes too bell peppery.
Refrigerate for 4 hours before serving.
Top with garnishes and enjoy!
For Vegan option omit the eggs.

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RECIPE SUBMITTED BY

Milla

Los Angeles, CA

Well, I'm a newbie cook and recipezaar junkie. I realized about three years ago (at 24) that it was high time I learned how to cook, so I've been trying things since then. I'm nowhere near the cook I want to be and I still fumble things up in the kitchen, but someday soon, I know I'll make a meal I can be very proud of. Until then, my live-in boyfriend will have to endure (and eat with a smile) all the fumbles. Workwise, I'm an editor and writer, have worked in various media and genres ranging from business news to gay erotica. (Guess which one I liked more?) I'm currently earning my masters in journalism at USC while working parttime. I enjoy traveling, reading, writing, yoga, laughing, sleeping the day away and my bimonthly half-hour massages. I also enjoy the newest addition to my family, my little puppy Juice.

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