This is a print preview of "Gazpacho Andaluz (Cold Iced Tomato Soup)" recipe.

Gazpacho Andaluz (Cold Iced Tomato Soup) Recipe
by Global Cookbook

Gazpacho Andaluz (Cold Iced Tomato Soup)
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  Servings: 6

Ingredients

  • 2 1/2 lb fresh ripe tomatoes peeled, seeded, and minced
  • 1 x green bell pepper seeded, and coarsely minced
  • 1 med red onion coarsely minced
  • 1 lrg cucumber peeled, halved, seeded and coarsely minced
  • 5 Tbsp. red wine vinegar - (to 6 tbspns)
  • 3 lrg garlic cloves chopped
  • 1 1/4 c. tomato juice
  • 1/4 c. extra-virgin extra virgin olive oil
  • 1 slc bread crusts removed, soaked in water and squeezed dry Salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 3 x garlic cloves peeled, crushed
  • 6 slc white bread crusts removed, and cut into small cubes

Directions

  1. In a bowl, mix tomatoes, green pepper, onion, cucumber, vinegar, garlic, tomato juice, extra virgin olive oil and bread. Put mix in batches in a blender and blend on high speed for 3 to 4 min, till very smooth. Strain through a coarse strainer.
  2. Season with salt, pepper and vinegar as needed. Chill.
  3. For croutons, heat extra virgin olive oil and butter in a skillet. Add in crushed garlic and cook till golden, about 4 to 5 min. Remove garlic and throw away. Add in bread cubes and stir to coat. Saute/fry slowly, stirring occasionally, for 20 to 30 min, till the bread cubes are golden brown. Cold.
  4. Garnish soup with croutons and serve.
  5. This recipe yields 6 servings.