Prep 30 mins
Cook 0 mins
This ancient dish dates back to the Moorish occupation of Spain in the 8th century.It remained popular as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread
- 2 slices white bread, crust removed
- 1⁄2 cup water
- 2 medium cucumbers, peeled-halved and seeded, divided
- 1⁄2 cup sweet onion, coarsely chopped
- 1 large green bell pepper, seeded and cut into quarters
- 2 medium garlic cloves, peeled
- 1 (28 ounce) can plum tomatoes, undrained (Hunts)
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- hard-boiled egg, chopped (garnish)
- ham, chopped (jamon serrano, jamon iberico, garnish)
- Place bread in water; let stand 15 minutes.
- Combine 1 1/2 cucumbers, cut into chunks, the onion, green pepper, garlic and undrained tomatoes in large bowl. Tear up bread and add to bowl.
- Place half of mixture in blender container and blend about 1 minute or until smooth. Pour puree into another bowl. Repeat with remaining mixture.
- Whisk oil, vinegar, salt and pepper into pureed mixture.
- Cover and chill at least 1 hour before serving. Chop remaining cucumber and serve on top of gazpacho along with the egg and ham.
This has great and authentic Andalusian flavors! My family and I loved it! Made as directed for ZWT8. Thanks, Celticevergreen!