1695
Gazpacho Andalus
This recipe was prepared by Chef John Maxwell on
Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a
Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Gazpacho Andalus
Adapted from Tapas: A Taste of Spain in America by José Andrés
5 cups tomatoes, peeled, cored, seeded and chopped into chunks
½ cup minced onion
2 cups cucumber, peeled and chopped into chunks
½ cup green bell pepper, chopped into chunks
2 tablespoons sherry vinegar
½ cup water or vegetable stock
¾ cup olive oil
salt and pepper to taste
For garnish:
4 whole peeled garlic cloves, roasted
1 cup pine nuts, toasted
1 cup cucumber, diced
1 cup green bell pepper, diced
½ cup minced green onions, both white and green parts
2 cups toasted croutons
In a blender or food processor, combine tomatoes, onion, cucumber, bell pepper, sherry vinegar and stock. Add some salt as well, then blend until smooth. Add the olive oil and a little more salt and pepper, and blend some more until very smooth. (Blend for less time and/or pulse if a chunkier soup is desired).
Chill for 30 minutes. Pour into bowls or glasses, and serve with garnishes.