Classic Andalusian Gazpacho

Classic Andalusian Gazpacho
Photo by Rita Maas


  • 2 tablespoons Sherry vinegar (preferably "reserva")
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 garlic cloves
  • red and green bell peppers
  • 2 ½ pounds ripe tomatoes
  • ½ cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
  • + 2 more ingredients
    • 1 2-inch-long piece baguette
    • ½ teaspoon ground cumin

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomat...

View full recipe at Epicurious


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