Name: Andalusian Gazpacho
Ingredients: 18 tomatoes, seeded, peeled and chopped; 2 cucumbers, seeded and diced; 2 red pepper, chopped; 5 clove garlic, chopped; ¾ baguette, cut into pieces; 7 Tbsp red wine vinegar; 5 Tbsp extra virgin olive oil; 1 Tbsp Tabasco; salt and pepper, to taste; cucumber julienne, for garnish

An easy-to-make warm weather dish that’s perfect as an appetizer or light meal. Note: Allow 12 hours or overnight for marinating time.

Courtesy of The Burnt Tongue.

ingredients

tomatoes, seeded, peeled and chopped

cucumbers, seeded and diced

red pepper, chopped

clove garlic, chopped

baguette, cut into pieces

Tbsp red wine vinegar

Tbsp extra virgin olive oil

Tbsp Tabasco

salt and pepper, to taste

cucumber julienne, for garnish

Ingredient Substitution Guide

directions

Step 1

Place all ingredients except olive oil in a large bowl and toss. Cover and refrigerate for at least 12 hours, preferably overnight.

Step 2

Finely puree in a blender and strain. Adjust seasonings with salt and pepper.

Step 3

To serve, ladle into bowls and garnish with extra virgin olive oil and cucumber julienne.

soup
Summer
tomatoes
vegetables
vegetarian

Rate Recipe

My rating for Andalusian Gazpacho

Andalusian Gazpacho

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter