Sevillian Gazpacho (Gazpacho Sevillano)
Recipe type: Soups and Stews
Serves: 4
  • 1 small garlic clove; peeled
  • 1/4 small green pepper
  • 1/2 small onion
  • 2 large tomatoes, red ripe
  • 1/4 small cucumber
  • 6 Tablespoons olive oil
  • 2 Tablespoons wine vinegar
  • 4 Cups ice water
  • salt, to taste
  1. If you use a mortar, crush garlic, pepper cut in strips, onion, and salt.
  2. Add tomato and cucumber and mash. Stir in oil gradually. Mix in vinegar.
  3. Strain into deep bowl. Pour in 4 cups ice water, season with salt, mix well, and serve very cold.
  4. If you use an electric blender, mix all ingredients except ice water simultaneously. Blend on low speed for only a few seconds, then strain and proceed as described above.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Diced cucumber and green pepper, grated hard-boiled egg, chopped tomato, and cubed toast or stale bread may be served apart for each person to sprinkle over the soup.
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