added this 18 years ago
Anadalusian Gaspacho
What you need:
4 large vine ripe tomatoes, peeled
Day old bread (Italian or French), tear into pieces and measure 1/2 cup
1 English or Japanese cucumber, peeled and seeded
1/2 green pepper, cored and seeded
1 tablespoon balsamic vinegar
1/2 small onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1/2 teaspoon salt
What you do:
Cube and reserve 1/4 cup each for garnish: Cucumber, tomato, vegan bread-toasted, green pepper, and onion
Place all remaining ingredients in blender. Blend until smooth. Chill for one hour. Serve in chilled bowls with a little bit of each
Preparation Time:
15 minutes
Cooking Time:
Servings:
4
Recipe Category:
SO HOW'D IT GO?
This is probably a good recipe, but definitively NOT andalucian gazpacho. Most ingredients are ok, but balsamic vinegar is not one of them. What we use over here is sherry vinegar; if we don't have any, we replace it with wine vinegar but never balsamic... we blend the ingredients and add water to make it a bit thinner (it's a soup, after all, not a puree).
This recipe was great, superb. I added extra garlic and doubled the amount of balsamic vinegar. I also added cilantro (a lot). Everyone who tried it loved it and gave many compliments. Thanks for the recipe!