Gazpacho from Andalusia

from Spanish Regional Cookery by Anna MacMiadhachain


2 T. stale breadcrumbs
2 cloves garlic, crushed
1 T. wine vinegar
1 T olive oil
1 green pepper, chopped
1 onion, chopped
4 tomatoes,chopped
1 cucumber, peeled, seeded and chopped
8 almonds, crushed,
pepper and salt

For garnish: cucumbers, onions, red and green peppers, tomato and hard-boiled egg, all cut into tiny cubes and served in separate bowls.


Soak the breadcrumbs and garlic in the vinegar and olive oil for about an hour. Puree until smooth the pepper, onion, tomatoes, and cucumbers. Add crushed almonds and breadcrumb mixture. Season with pepper and salt. Dilute with water to the required consistency. Chill for several hours serve with vegetable garnish. Serves 4.

Tip: Roasting a Chicken...and Creating a Stock

8589806211 To roast a chicken, pre-heat the oven to 400F. Rinse and pat the bird dry, then rub with olive oil and sprinkle with salt and pepper. Stuff a bunch of herbs inthe cavity (along with the neck and other parts that are in there--they add flavor and nutrients) and throw it in the oven for an hour to an...Read more


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