GAZPACHO ANDALUZ (Andalusian gazpacho)
Serves 6 Takes 20-25 minutes, plus chilling time
Gazpacho in Andalusia began centuries ago as a light soup made with stale bread softened in water and flavoured with oil, garlic and vinegar. Later, more sophisticated gazpachos with almonds became popular in Málaga and Córdoba.
With the arrival of tomato, green pepper and cucumber from the Americas, a more colourful, fresher version became a staple.
INGREDIENTS
• 50g/2oz stale bread, crusts removed and crumbled • 1kg/2¼lb ripe, tasty tomatoes, chopped • 1 green pepper, deseeded and chopped • 1-2 cloves garlic, peeled • 1 cucumber, peeled and sliced, plus a little extra, diced, to serve • 100ml/4fl oz Spanish extra virgin olive oil • 2-3 tbsp sherry vinegar • Sea salt and freshly ground black pepper •…
