Andalusian Gazpacho
Ronnie's Notes
This is a refreshing summer soup. Make sure you buy fresh, ripe, fragrant summer tomatoes.
Difficulty: Intermediate
Instructions
Place the bread, garlic, onion, and olive oil into the work bowl of a food processor or into a blender.
Whirl ingredients until they are finely minced, scraping down the sides of the processor bowl once or twice during the process.
Add the water and salt and process them briefly.
Add the tomatoes, cucumber, and green pepper and process for 10– or until it reaches the desired consistency (you may want a true puree or you may want something chunkier).
Pour the soup into a bowl and stir in the wine vinegar and tomato juice.
Refrigerate for at least .
Taste for seasoning and add salt as needed.
Serve the soup with croutons.
To make the dish more authentic, serve it with the garnishes.
(Prepare them the same way and at the same time as the other vegetables, but set them aside in separate bowls.)