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Andalusian Gazpacho recipe (Soup)

Yield: 10 servings

1   medium cucumber
1   medium green bell pepper
5   scallions
2   cloves minced garlic
3   medium tomatoes
2   stalks celery
1   bunch small parsley
13   leaves fresh basil
1   sprig fresh oregano
cups cooked small white beans
2 tablespoons olive oil
6 tablespoons red wine vinegar
1   medium ripe avocado
1 teaspoon cumin
4 oz tomato juice
2 teaspoons tomato juice

Posted by Art99 on Apr 23, 2008


Peel cucumer and discard peel.
Remove seeds and cut into ½-inch cubes.
Remove and discard stems and seeds from bell pepper; cube bell pepper.
Trim root ends from green onions and slice crosswise about ½-inch thick slices.
Dice tomatoes into ¼-inch cubes.
Slice celery and avocade into ¼-inch cubes.

(Reserve 10 small, perfect sprigs of parsley for garnish.)
Mince remaining parsley, enough to equal 1/3 cup.
Mince basil to equal about 1/3 cup.
Mince oregano to equal about 1 Tbls.

Combine EVERYTHING (except 10 sprigs of parsley) in a large plastic container.
Stir to mix thoroughly and chill 4 to 12 hours.
Serve in soup bowls, each garnished with a sprig of parsley.

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