Traditional Andalusian Gazpacho

October 11th, 2010 § 0 comments

Serves 4

INGREDIENTS

15 medium tomatoes, cored and cut into small pieces
1 medium yellow onion, chopped fine
¼ cup sherry vinegar
½ cup olive oil (Spanish)
¼ cup fresh flat leaf parsley, chopped fine
1 teaspoon sugar
2 teaspoons salt
1 teaspoon cumin seeds, toasted
1 cup dry bread crumbs, rinsed in water
Flat leaf parsley, garnish

PREPARATION

Mix all ingredients in a large mixing bowl. Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving. Garnish with fresh parsley.

Alternatively grind up with a mortar and pestle until desired consistency. Chill before serving.

Traditional Andalusian Gazpacho

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