Gazpacho Al Andaluz

Disney Institute

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

                    For Garnish

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.