Traditional Andalusian Gazpacho

5.0 (1 reviews)

For the Soup:
3 slices day-old white bread, crusts removed, cubed
1 cup cold water
3 garlic cloves, peeled and chopped
1 green pepper, cored, seeded, and cut into chunks
4-8 ripe red tomatoes, peeled and seeded*
6 Tbsp. white wine vinegar
5 Tbsp. extra-virgin olive oil
Sea salt, to taste
Black pepper, to taste
Dash of sugar

• Soak the bread in the water and remove, squeezing out as much water as you can. Purée in a blender with the garlic, pepper, tomatoes, vinegar, and olive oil. Add the salt, pepper, and sugar. If too thick, add water. Chill for 2 hours or overnight.

For the Croutons:
2 slices day-old bread, cubed
3-4 Tbsp. extra-virgin olive oil
Sea salt and black pepper, to taste

• Toss the bread with the olive oil and sprinkle with the salt and pepper.
• Spread in a single layer on a baking sheet. Bake at 400°F for 10 minutes, until golden, tossing halfway through. Remove to a serving bowl.

To Assemble:
1 tomato, seeded and diced
1 cucumber, peeled, seeded, and diced
1 small onion, peeled, seeded, and diced
1 green bell pepper, seeded and diced
1/4 cup sliced Manzanilla olives
1/4 cup chopped fresh basil

• Place each of the vegetables and the basil in separate serving bowls. Serve with the soup and croutons.

*Note: To peel the tomatoes, place them in boiling water for 1 minute. Remove and carefully cut an “x” into the skin, then peel.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind