Gazpacho De Madrid Recipe

Step 1

Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight.

Step 2

Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings.

The original recipe is from Bon Appetit's Light & Easy Special Edition (1987).

Things You'll Need

  • 4c Crumbled French bread
  • 1md Green bell pepper, (crusts
  • Trimmed) seeded and chopped
  • 5md Tomatoes, peeled,
  • 1sm Clove garlic, minced, seeded
  • And coarsley chopped
  • 4c Cold water
  • 2md Cucumbers, peeled,
  • 1/4c Red wine vinegar, seeded and
  • Chopped
  • 4t Salt
  • 1lg Onion, chopped
  • 1/4c Olive oil
  • 1T Tomato paste
GARNISH:
  • 1c Dried French bread cubes
  • 1/2c Peeled and finely (crusts
  • Trimmed)
  • Chopped cucumber
  • 1/2c Finely chopped onion
  • 1/2c Seeded and finely
  • Chopped green bell pepper

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