GAZPACHO ANDALUSIA
This ancient dish dates back to the Moorish occupation of Spain in the 8th century.It remained popular as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread
Provided by Member 610488
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place bread in water; let stand 15 minutes.
- Combine 1 1/2 cucumbers, cut into chunks, the onion, green pepper, garlic and undrained tomatoes in large bowl. Tear up bread and add to bowl.
- Place half of mixture in blender container and blend about 1 minute or until smooth. Pour puree into another bowl. Repeat with remaining mixture.
- Whisk oil, vinegar, salt and pepper into pureed mixture.
- Cover and chill at least 1 hour before serving. Chop remaining cucumber and serve on top of gazpacho along with the egg and ham.
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