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I found this authentic Spanish recipe on the following web site:
http://www.lingolex.com/spanishfood/recipes.htm
http://www.lingolex.com/spanishfood/gazpacho.jpg
------quote----
Gazpacho is a cold tomato-based soup and is a speciality of Andalucía, served in restaurants and bars. In bars, it tends to be more liquid and is drunk from a glass whereas in restaurants it is normally served in a bowl with a garnish of chopped vegetables.
INGREDIENTS:
---------------------
1½ kg red tomatoes, peeled and roughly chopped
1 small onion, chopped
1 green pepper, chopped
2 - 3 cloves garlic
1 small cucumber (or half a long cucumber), chopped
1 small bread roll, soaked in water
olive oil
white wine vinegar
salt
water
RECIPE:
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There are two ways of preparing gazpacho: you can either use an electric food processor/blender and then pass it through a sieve, or you can use a food mill (a mouli). The important thing is to get rid of all the pips, skins, etc.
First, blend and sieve, or mill, all the vegetables into a large bowl. Then squeeze the water out of the bread roll and add to the tomato/vegetable mixture. Add two tablespoons of olive oil and a tablespoon of vinegar. Season with salt and blend well. Check the taste and add as much water as necessary depending on whether you will be drinking or eating it with a spoon. Chill thoroughly before serving. If you are using bowls, finely chop some cucumber, green pepper, tomato, and hard-boiled egg to use for the garnish.
----------end quote----------
As for as wine pairing is concerned Buzet, Rose', soave etc..are some to mention. For further list refer the following link:
http://www.winedin.com/Gazpacho
http://www.lingolex.com/spanishfood/recipes.htm
------quote----
Gazpacho is a cold tomato-based soup and is a speciality of Andalucía, served in restaurants and bars. In bars, it tends to be more liquid and is drunk from a glass whereas in restaurants it is normally served in a bowl with a garnish of chopped vegetables.
INGREDIENTS:
---------------------
1½ kg red tomatoes, peeled and roughly chopped
1 small onion, chopped
1 green pepper, chopped
2 - 3 cloves garlic
1 small cucumber (or half a long cucumber), chopped
1 small bread roll, soaked in water
olive oil
white wine vinegar
salt
water
RECIPE:
-----------
There are two ways of preparing gazpacho: you can either use an electric food processor/blender and then pass it through a sieve, or you can use a food mill (a mouli). The important thing is to get rid of all the pips, skins, etc.
First, blend and sieve, or mill, all the vegetables into a large bowl. Then squeeze the water out of the bread roll and add to the tomato/vegetable mixture. Add two tablespoons of olive oil and a tablespoon of vinegar. Season with salt and blend well. Check the taste and add as much water as necessary depending on whether you will be drinking or eating it with a spoon. Chill thoroughly before serving. If you are using bowls, finely chop some cucumber, green pepper, tomato, and hard-boiled egg to use for the garnish.
----------end quote----------
As for as wine pairing is concerned Buzet, Rose', soave etc..are some to mention. For further list refer the following link:
http://www.winedin.com/Gazpacho
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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