Ingredients
-
2
-
1/2
-
2
-
1/2
-
1
-
2
-
1
-
1/4
-
2
-
1
-
1/2
-
-
-
-
Directions
Gazpacho Andalusia, This ancient dish dates back to the Moorish occupation of Spain in the 8th century It remained popular as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread, This has great and authentic Andalusian flavors! My family and I loved it! Made as directed for ZWT8 Thanks, Celticevergreen!
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Steps
|
1
Done
|
Place Bread in Water; Let Stand 15 Minutes. |
|
2
Done
|
Combine 1 1/2 Cucumbers, Cut Into Chunks, the Onion, Green Pepper, Garlic and Undrained Tomatoes in Large Bowl. Tear Up Bread and Add to Bowl. |
|
3
Done
|
Place Half of Mixture in Blender Container and Blend About 1 Minute or Until Smooth. Pour Puree Into Another Bowl. Repeat With Remaining Mixture. |
|
4
Done
|
Whisk Oil, Vinegar, Salt and Pepper Into Pureed Mixture. |
|
5
Done
|
Cover and Chill at Least 1 Hour Before Serving. Chop Remaining Cucumber and Serve on Top of Gazpacho Along With the Egg and Ham. |
