The Arabs provided the fundamentals of "gazpacho" and the Andalucians embellished it with peppers and tomatoes from the New World to make the classic cold soup that the world has come to love. It is best when it has chilled for 24 hours before eating.
Here's Macus' recipe...
What you need:
How to make it:
Cut all the vegetables into small pieces and little by little add olive oil, vinegar, and at the end add the ice water. Take some of the mixture and blend finely in a blender or food processor. Add back to the remaining mixture. At the end, add the avocado. Stir and chill well.
Before serving add croutons and/or boiled eggs. Add more vegetable or salt to taste and to vary thickness. [Authentic Andalucian recipe courtesy of Macus A.]
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