While in Spain, I fell in love with gazpacho, which is a cold vegetable soup that originated in southern Spain. My favorite gazpacho was prepared at the Restaurante Botin, and I found a recipe supposedly mimicking the dish online. I was pleasantly surprised when I tasted it, it transported me right back to Madrid! It is a perfect summertime dish and I think next time I will top it with grilled shrimp.
Gazpacho Andaluz (four large servings)
6 slices of bread, diced
3 tomatoes, VERY ripe
1 cucumber, chopped
4 tablespoons olive oil
1 quart water
3-4 garlic cloves, minced
2 tablespoons white wine vinegar
3 teaspoons salt
1 teaspoon ground cumin
4 ice cubes
Garnish: chopped egg, drizzled olive oil, extra chopped tomatoes, cucumbers, bell peppers, croutons
In a large bowl combine the diced bread, tomatoes, cucumber, olive oil, and water. Let it soak in the refrigerator for an hour.
After the hour puree the mixture in the blender in batches and pour into large bowl. The original recipe called for you to put this mixture through a sieve, but I did not have one and it still turned out great.
Add the garlic, wine vinegar, salt, cumin, and ice. Chill in the refrigerator for at least half an hour.
When plating pour the soup in a bowl and top with cubed vegetables, egg, etc. Drizzle over a little olive oil on top.