Andalusian gazpacho

Posted by adm On January - 18 - 2012

How to cook Andalusian gazpacho


  • 375g day-old rustic-style cabbage
  • 1.75kg ripe egg tomatoes
  • 2 Lebanese cucumbers, raw, halved, sown
  • 1 red pepper, halved, sown
  • 1 Spanish onion, halved
  • 1 clove ail
  • 140ml extra virgin olive oil, plus supererogatory, to answer
  • 1 tablespoon sherry vinegar
  • 1 tablespoon lemon succus
  • Large pinch ground cumin
  • 2 inner celery stalks with leaves committed
  • 125g blanched whole amygdalae, burst

How to:

  • Remove crusts from bread and dig 9 slices. Cut 6 slices into small cubes and taciturnity. Soak odd 3 slices in a bowl of water for 10 proceedings, then squeeze out excess water and set parenthesis.

  • Cut a cross in the base of each tomato, then pale, in batches, in a pan of boiling water for 10 seconds. Transfer with a slotted spoon to a bowl of iced h2o, nerveless, then uncase. Halve tomatoes, scoop seeds into a bowl and place halves in a separate trough, then strain seeds and juices over tomatoes, discarding solids.

  • Roughly chop half of one of the cucumbers, half a capsicum and half an onion and add to tomatoes. Process soaked bread and garlic in a food processor until a paste forms. Add tomatoes and roughly chopped vegetables and process until still. With motor track, gradually subjoin 100ml oil, then add vinegar, lemon juice and cumin. Season with sea salt and freshly ground black peppercorn. Refrigerate soup for 1 hour to chill or overnight until ready to help.

  • To dish, finely chop celery stalks with leaves, remaining cucumbers, capsicum and onion, keeping ingredients fork. Heat a small frying pan over medium hotness, add almonds and ready, tossing until lucky, then remove from pan. Wipe pan neat. Heat remaining oil over medium warmth, add bread cubes and fudge, tossing until lucky.

  • Serve chilled gazpacho drizzled with extra oil, and with vegetable accompaniments, croutons and almonds passed severally.

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