Abuelita Mañe’s

Andalusian Gazpacho

  (La Abuela de Antonio Diaz)

 

Ingredients:

 

4 slices of multi grain bread

1/4 cup sherry wine vinegar

1/4 cup water

1 cup blanched almonds

8 medium tomatoes

4 Persian cucumber 

2 sweet bell peppers 

1 large red onion

2 garlic cloves

1/2 cup olive oil 

2 tablespoons lime juice

1 tablespoon salt

1 teaspoon pepper 

 

 

Procedure: 

 

Soak bread in a bowl with sherry wine vinegar & water, then set aside. 

Lightly toast almonds in a cast iron pan and set aside to cool.

Chop all vegetables into small 1 inch cubes.

(set aside 1/4 of each vegetable and dice smaller to be used as a garnish on top at the end)

Put all ingredients; bread, almonds, 3/4 of chopped vegetables, garlic, lime juice, salt & pepper into blender and blend until your desired texture is reached.

Pour blended ingredients into a bowl and fold in olive oil.

Chill in refrigerator for a minimum of 1 hour.

Top with a garnish of the vegetables previously set aside (diced peppers, tomatoes, cucumber, onion) and any other additional diced items you wish.

Our gay pride rainbow garnish additions include: beets, carrots, easter egg radish shards, lime rind shards, orange, yellow, red & green bell peppers.

 

Ole!