Gazpacho From Andalaucia

This is famous peasant fare, originating as a simple concoction made for the poor fieldworkers from local fresh ingredients. Gazpacho became a standard offering after the Spanish brought tomatoes back from the New World. Traditionally olive workers and farmers out in the fields all day would bring quite the spread of home made goodies along for lunch, and often the entire family was along during harvest season, so food was served al fresco, in the fields. Gazpacho is also quite easy to prepare, with everything mashed together in a mortar and pestle and left standing in a cool spot alongside the fields. Pour it into a bowl, smother it with garnish and munch your way through a refreshing lunch. Ingredients:

4 big ripe tomatoes

2 green peppers, cored seeded and chopped

1 medium cucumber – peeled and sliced

2 cloves garlic, peeled

1 thick slice bread soaked with a little cold water and squeezed dry

¼ cup olive oil

wine vinegar to taste

2 or 3 cups cold water

chopped mint leaves

salt and pepper

Mash it all into a rough soupy mix and leave standing in a cool place, covered, for at least two hours and serve with an assortment of chopped vegetables and other garnishes. Traditionally chopped hard boiled egg was offered, along with chopped onions, chopped red and green peppers and black pepper. Cube or tear up some of the bread and add it to the garnish as well.

Recipe by Martin Trip, Editor of the Hip Guides.

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