Andalusian Gazpacho from the Cordoba Countryside
From: Jorge, Benidorm, Spain
Comments: Daily dish from the south of Spain, even eaten for dessert in the countryside. Totally refreshing on hot days!
Servings: 4
IngredientsPreparation
  • 1 egg
  • 3 1/2 ounces [100 g] bread crumbs
  • 1 clove garlic, minced
  • 2 cups [500 mL] water
  • Salt, to taste
  • 1 small glass olive oil [approximately 4 ounces / 125 mL]
  • 4 to 8 cups [1 to 2 L] water
  • Few drops vinegar
  • 2 tomatoes, peeled and finely diced
  • 1 cucumber, finely diced
  • Combine bread crumbs, minced garlic, 2 cups [500 mL] water, salt and olive oil.
  • Well stir in 4 to 8 cups [1 to 2 L] water, for a texture more or less liquid.
  • Mix in a few drops vinegar.
  • Delicately mix in tomato and cucumber dices; refrigerate.
  • Serve cold.