Gazpacho Andaluz

Gazpacho Andaluz

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
750g ripe tomatoes, peeled
1 cup white wine
2 cups stock
1 large red onion
2 lebanese cucumbers, peeled
1 small red capsicum
2 garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
3/4 cup dry breadcrumbs
1/3 cup olive oil
1/4 cup wine vinegar
12-16 ice cubes

Method

  1. Cut half the tomatoes into quarters and cook with the wine and stock until tender, about 5 minutes. Puree in a blender and set aside. Dice the remaining tomatoes, onion, cucumbers and capsicum and set aside. Crush the garlic with the salt to a smooth paste. Place in a large bowl, add the cumin and pepper, mix in the breadcrumbs, and then very gradually stir in the oil. Add the vinegar a little at a time, then the cooked tomato puree. Combine with the diced vegetables, mix well, and chill for 2–3 hours before serving.
  2. To serve, place 2–3 ice cubes in each bowl of gazpacho. Sometimes the chopped vegetables are served separately, with each guest helping themselves to desired quantities.

Note

  • All stock may be used (3 cups) and the wine omitted, or use half and half. Canned tomato juice may be used as part of the liquid. The amount of liquid used is a matter of taste – it may be cut to 1 cup or increased to 4 cups.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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