Andalusian Gazpacho

This basic version of gazpacho is the one travelers would be most likely to encounter when touring through Spain. The fact that this soup is commonly found, however, in no way renders it "ordinary". One taste of this chilled gazpacho and you will be instantly transported to a land of whitewashed walls, red-tiled roofs,and a golden sun...

Diners: 4
Preparation time: 30 min.
Difficulty: easy

Ingredients

10 oz of bread
21 oz. of tomato
2 cloves of garlic
2 onions
2 red and green peppers
1 cucumber (optional)
7 tablespoons of oil
2 tablespoons of vinegar
1 1/2 tablespoon of water
Cumin (optional)

Preparation

Señorío (D.O) Olive Oil & Vinegar Combo

In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served. Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.

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