Gazpacho of Madrid (Gazpacho MadrileƱo)
Cuisine: Spanish
Author: Barbara Norman
  • 3 green peppers; seeded and sliced
  • 2 medium tomatoes, red ripe; coarsely chopped
  • 2 medium tomatoes, red ripe; cubed
  • 1 garlic clove; peeled
  • 5 Tablespoons olive oil
  • 3 1/2 Cups ice water
  • 1 cucumber
  • 2 slices day-old white bread; cut in cubes
  • 2 Tablespoons wine vinegar
  • 1/4 teaspoon cumin seed
  • salt, to taste
  1. If you use a mortar, crush garlic with two of the peppers, a little salt, and the cumin seed. Add the coarsely chopped tomatoes and mix well.
  2. Gradually add olive oil. Mix in 1/2 cup ice water when the olive oil is completely absorbed. Pass through a sieve into a deep recipient. Stir in 3 cups ice water, season with salt to taste. Serve in individual bowls topped with slices of peeled cucumber, the remaining pepper slices, the cubed tomatoes, and the cubed bread. Stir in vinegar just before serving.
  3. If you use an electric blender, mix garlic, pepper, salt, cumin seed, coarsely chopped tomatoes, olive oil, and 1/2 cup ice water simultaneously for a few seconds on low speed. Proceed as directed above.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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