Recipe: Andalucian Cold Soup, “Gazpacho Andaluz”

Courtesy by Chef Etienne Sonntag, Embassy of Spain, Tokyo.

Gazpacho Andaluz

Soup

  • 2 kg ripe tomato
  • 1 garlic clove
  • 1/2 peeled cucumber
  • 40g onion
  • 1 red bell pepper

Garnish

  • 1/2 peeled cucumber
  • 1 tomato
  • 1 boiled egg
  • 50g croutons
  • 40g onion
  • 1/2 red bell pepper
  • Extra virgin olive oil
  • Sherry vinegar

 

[Preparation]

  1. Blend all the soup ingredients in a mixer and strain.
  2. Season with salt, sherry vinegar and olive oil.
  3. Cut the garnish items into cubes and serve separately.

Serve cold.

toppings

Edited by: Rika Sakai & Robert-Sakai Irvine

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  1. Dynamic Spain: vitality and community around a rich traditional table | CuriousCuisine - 04/12/2015

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