Side Pannel
Gazpacho
Ingredients List
- 3 lb Tomato
- 1 Bell pepper
- 1 Cucumber
- 1 md Onion
- 8 Cloves garlic
- 4 oz Stale bread
- 1 1/2 oz Olive oil
- 1 ts Cumin
- 2 tb Lemon juice
- 3 tb Vinegar
- Salt and pepper, to taste
- Tabasco sauce, to taste
Directions
For any preperation method place the bread in water to soak until needed.
Chop the vegetables into medium size pieces.
TRADITIONAL Get a big mortar and pestle and grind all vegetables until they
are a thick liquid. Then squeeze the water out of the bread and beat it and
oil into a thick paste and the other ingredients and mix it all up. This
should take about 2-3 hours.
MORE MODERN For a more modern method get a spanish style grinder. This
resembles a bowl with a grater in the bottom and a handle that you turn
round and around to force the food against grater. This will make a liquid
out of the vegetables much quicker than the mortar and pestle and with much
less work (20-30 minutes). You may have some stuff left in the grinder that
just doesn't want to grind up this is normal and should be thrown out. You
can make the grinding easier by running the vegetables through a food
processor or blender first then putting through the grinder(food processors
don't usually cut the vegi's small enough by themself). Squeeze the water
out of the bread and place in a blender or food processor. While mixing the
bread slowly drizzle in the oil. Add the other spices and mix well. Then
mix this into the liquid vegetables.
MOST MODERN Use an electric juicer to turn the vegetables into a liquid in
a matter of moments (5-10 minutes including the chopping up). Mix together
the liquid and the pulp out of the juicer, don't throw anything away. If
you like the Gazpacho smoother run the pulp from the juicer through a
spanish style grinder. Squeeze the water out of the bread and place in a
blender or food processor. While mixing the bread slowly drizzle in the
oil. Add the other spices and mix well. Then mix this into the liquid
vegetables. Notes: I have been told that this is actually Mahota not
Gazpacho. The difference is Gazpacho has water added to thin it to a more
soupy consistancy. You can also use more or less bread to achieve the
desired thickness. However much more bread than this will start to make the
soup taste like bread. Adjust the mix of vegetables and spices to you own
taste. We like a spicy garlicy gazpacho.
Chop the vegetables into medium size pieces.
TRADITIONAL Get a big mortar and pestle and grind all vegetables until they
are a thick liquid. Then squeeze the water out of the bread and beat it and
oil into a thick paste and the other ingredients and mix it all up. This
should take about 2-3 hours.
MORE MODERN For a more modern method get a spanish style grinder. This
resembles a bowl with a grater in the bottom and a handle that you turn
round and around to force the food against grater. This will make a liquid
out of the vegetables much quicker than the mortar and pestle and with much
less work (20-30 minutes). You may have some stuff left in the grinder that
just doesn't want to grind up this is normal and should be thrown out. You
can make the grinding easier by running the vegetables through a food
processor or blender first then putting through the grinder(food processors
don't usually cut the vegi's small enough by themself). Squeeze the water
out of the bread and place in a blender or food processor. While mixing the
bread slowly drizzle in the oil. Add the other spices and mix well. Then
mix this into the liquid vegetables.
MOST MODERN Use an electric juicer to turn the vegetables into a liquid in
a matter of moments (5-10 minutes including the chopping up). Mix together
the liquid and the pulp out of the juicer, don't throw anything away. If
you like the Gazpacho smoother run the pulp from the juicer through a
spanish style grinder. Squeeze the water out of the bread and place in a
blender or food processor. While mixing the bread slowly drizzle in the
oil. Add the other spices and mix well. Then mix this into the liquid
vegetables. Notes: I have been told that this is actually Mahota not
Gazpacho. The difference is Gazpacho has water added to thin it to a more
soupy consistancy. You can also use more or less bread to achieve the
desired thickness. However much more bread than this will start to make the
soup taste like bread. Adjust the mix of vegetables and spices to you own
taste. We like a spicy garlicy gazpacho.
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