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Anadalusian Gaspacho

What you need: 

4 large vine ripe tomatoes, peeled
Day old bread (Italian or French), tear into pieces and measure 1/2 cup
1 English or Japanese cucumber, peeled and seeded
1/2 green pepper, cored and seeded
1 tablespoon balsamic vinegar
1/2 small onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1/2 teaspoon salt

What you do: 

Cube and reserve 1/4 cup each for garnish: Cucumber, tomato, vegan bread-toasted, green pepper, and onion
Place all remaining ingredients in blender. Blend until smooth. Chill for one hour. Serve in chilled bowls with a little bit of each

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This is probably a good recipe, but definitively NOT andalucian gazpacho. Most ingredients are ok, but balsamic vinegar is not one of them. What we use over here is sherry vinegar; if we don't have any, we replace it with wine vinegar but never balsamic... we blend the ingredients and add water to make it a bit thinner (it's a soup, after all, not a puree).

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This recipe was great, superb.  I added extra garlic and doubled the amount of balsamic vinegar.  I also added cilantro (a lot).  Everyone who tried it loved it and gave many compliments.  Thanks for the recipe!

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