Spanish · Spain
Andalusian Gazpacho with Croutons and Cucumber
A variation of gazpacho from the Andalusian region of Spain, often with a thicker consistency and more garlic.
30 minutes4 servings
Ingredients
Method
- Dice the tomatoes, cucumber, bell pepper, onion, and garlic.
- Soak the bread in water, then squeeze out the excess. Add to the food processor with the vegetables.
- Blend with olive oil, sherry vinegar, salt, and pepper until smooth.
- Chill the gazpacho for at least 2 hours before serving.
- Serve cold, optionally garnished with diced cucumber or croutons.