Por This recipe is the result of my visits to kitchens in Andalucia, Spain, and eating gazpacho every day for a month.That area
became renowned for gazpacho after its introduction by the Moors long before Columbus discovered America, the home of the tomato and pepper. The ancient soup brought to the Iberian peninsula with the Moorish conquest was originally made of oil, vinegar, onion, garlic, water, bread and perhaps cucumbers.Today it comes in many forms.
Makes 6 to 8 Servings
6 cups peeled and chopped ripe tomatoes or canned plum tomatoes
1 small onion, coarsely chopped
½ cup seeded green Bell Pepper chunks
1 serrano, seeded
½ cup cucumber chunks
4–5 fresh basil leaves
½ cup stale French bread crumbs, or similar type of bread
2 cups tomato juice
1 garlic clove, peeled and minced freshly ground black pepper
¼ cup olive oil,‘Extra Virgin’
¼ cup white wine vinegar
For the Garnish
½ cup finely chopped onion
½ cup finely chopped ripe tomato
½ cup finely chopped cucumber
½ cup finely chopped and seeded green Bell Pepper
Garlic croutons
In a blender, purée tomatoes, onion, peppers, cucumbers, basil, and bread crumbs.Add tomato juice, garlic, and pepper. Stir in oil and vinegar. Cover and chill. Serve this smooth, creamy soup in chilled bowls. Pass side dishes of chopped onion, Bell Pepper, cucumber, and tomato separately. Garnish with croutons.
NOTE: In Andalucia the soup is served icy cold in bowls that have been chilled until frosty as we do beer mugs.The crisp vegetable bits are passed and each diner selects those to add to his bowl.