Gazpacho Al Andaluz
This recipe was presented by a Spanish chef during the "Taste of Spain"
cooking class at the Disney Institute
Serving Size : 8
4 large garlic cloves -- peeled and trimmed
8 large cucumber, peeled and trimmed -- coarsely chopped
8 large tomatoes, red ripe - peeled and seeded -- coarsely chopped
4 cups dry French or Italian bread pieces -- soaked in water
1 1/2 cups water -- for soaking bread
2 tablespoons salt
1 teaspoon black pepper -- freshly ground
1/2 cup sherry vinegar (or red wine vinegar)
1 cup virgin olive oil
1 cup red onion -- diced
1 cup green pepper -- diced
1 cup peeled cucumbers -- seeded and diced
1 cup tomatoes -- seeded and diced
1 cup eggs, hard-boiled -- diced
1 cup seasoned croutons
Finely grind the garlic cloves in the bowl of a food processor fitted with metal blade. Process the cucumbers, tomatoes and soaked bread in batches, mixing them together in a large mixing bowl. When processing the last batch, add the salt, pepper and vinegar. With the processor running, slowly add the olive oil to the last batch and allow it to be fully incorporated into the mixture. Add the last batch to the others and mix well; adjust seasoning, if desired. Cover the bowl tightly with plastic wrap and refrigerate for at least two hours; preferably overnight.
Just before serving, whisk the gazpacho lightly and serve in a large chilled tureen or individual soup plates. Each person can then top their gazpacho with their choice of chopped garnishes.