Classic Andalusian Gazpacho

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Ingredients

  • Four 1-inch-thick slices day-old coarse country bread from a round loaf, crusts removed, torn into small pieces
  • 3 pounds ripest, most flavorful tomatoes possible, washed and quartered (do not use Beefsteak tomatoes)
  • 4 tablespoons good-quality sherry vinegar, preferably aged
  • 3 medium garlic cloves
  • Small pinch of cumin seeds or ground cumin
  • Coarse sea salt
  • 2 firm medium-sized Kirby (pickling) cucumbers, peeled
  • 1 medium green bell pepper, cored and seeded
  • 1 medium red bell pepper, cored and seeded
  • One quarter of a medium red onion, peeled
  • 1/2 cup fragrant, fruity extra-virgin Spanish olive oil, preferably from Andalusia
  • 1/2 cup bottled spring water, or more to taste

    Garnish
  • 2 to 3 tablespoons each finely diced cucumbers, peeled green apples, slightly
    underripe tomatoes, and green bell peppers
  • Slivered young basil leaves

    • Description

    Recipe For Classic Andalusian Gazpacho From The Splendid Table's Recipe Box, An Extensive Compilation Of Cooking, Baking, And Entertaining Recipes From American Public Media's The Splendid Table. Hosted By Lynne Rossetto Kasper, The Splendid Table Is Publ

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