The Caterer

Andalusian gazpacho

11 September 2006
Andalusian gazpacho


(Gazpacho andaluz serves 6)

1kg (2lb) ripe tomatoes peeled and deseeded
1 large green pepper chopped
1 small cucumber peeled and chopped
1 or 2 garlic cloves peeled and chopped
50g (2oz) white bread without the crust soaked in water
50ml (2fl oz) virginolive oil
Sherry or wine vinegar to taste
Coarse sea salt


Garnish - small pieces of bread; chopped green peppers and cucumbers

Coat a large mortar with garlic and place the rest inside. Add tomatoes and peppers and pound with a wooden pestle. Add the bread and pound again until it begins to blend.

Gradually stir in the oil a drop at a time the vinegar to taste salt and a pinch of freshly ground pepper. Dilute with the water stirring with the pestle. Sieve and place in the fridge. Serve very cold.

The garnish should be presented in small dishes and placed in the centre of the table for customers to serve themselves.

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