Gazpacho
INGREDIENTS:
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
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
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.
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.