GAZPACHO ANDALUZ
Green Gazpacho Spring Style

The Gazpacho in Spain is a typical soup of La Mancha and Andalusia. A few years ago I wrote a posting at the RecipeLink, making comparisons between the Spanish Gazpacho that is a soup and the Puertorican Gazpacho that is a delicious, refreshing salt cod salad. According to Barbara Norman in The Spanish Cookbook, “there are some thirty classic versions and many variations of this ancient Mediterranean dish “.

2 slices white bread, preferably stale or toasted if fresh, with crusts removed
2 garlic cloves, well crushed in a mortar
1/2 tsp salt
2 large green peppers, seeded and chopped
2 less than ripe tomatoes, skinned and seeded
1 lettuce, sliced
1/4 cup of fresh cilantrillo (Chinese parsley or coriander)
1/2 onion, chopped
5 tb good extra virgin olive oil
5 tb sherry vinegar
1/2 tsp or a little bit more smoked Paprika
4 cups iced water

Soak the bread and squeeze it lightly. Using a blender, puree the bread, garlic and salt. Add the peppers and puree mixing thoroughly. Add the tomatoes and their juice to the mixture (can be done in two or more batches). Add the chopped lettuce with the blender running, the cilantrillo and the onion. Blend in the oil and season with sherry vinegar and paprika. Chill this soup base very well. At the moment of serving, add the iced water and add more salt and paprika if necessary. Serves 6.