Gazpacho Andaluz
- 2 pounds fressh tomatoes peeled and seeded
- 3 red bell peppers roasted peeled and seeded
- 1 English cucumber peeled, seeded and cut into large dice
- 1 cup cold water
- 3 tablespoons sherry vinager
- 2 tablespoon champange vinegar
- 2 teaspoon tarrragon chopped
- 1/4 teaspoon sugar
- 1 clove garlic smashed
- Salt and pepper to taste
Garish:
- 2 tablespoons diced cucumber
- 2 tablespoon diced red bell pepper
- 2 tablespoon diced red onion
Croutons:
- 1/4 bagette cut into small cubes
- 3 tablespoons olive oil
- 1 clove garlic minced
Place the tomatoes, red bell peppers, cucumber and water into a food processor and puree. Strain ingrediant through a sieve, pushing a much liquid through with a ladel. Add sherry and champange vinegar, tarragon, sugar and salt and pepper to taste. Chill
To make the croutons, toss the cubed bread with olive oil, salt and pepper and toast in a 350 oven until golden brown. while still hot toss the croutons in a bowl with the minced garlic and cool.
Garish with small diced of cucumber, red bell pepper and red onion and garlic croutons
Adapted from Penelope Casas' "The Food and Wines of Spain."
