Doug's Andalusian Gazpacho


The starting point for this recipe came from a recipe from the Las Novedades, a wonderful Spanish restaurant from my hometown of Tampa, FL, in Ybor City. Unfortunately, it is no longer there, having ceased to do business in the 70's. An indespensible cookbook, Clarita's Cocina, by Clarita Garcia, was published in 1969. If you can find a copy, spring for it!! The food there is one of the wonderful memories of my childhood. The stone crabs and Spanish bean soup were transcendent. This stuff is absolutely wonderful on a hot, summer evening.

The Stuff That Goes in It


What to do:

Footnote: There are as may variations of gazpacho as there are people who make it. Some grind up all the veggies together. Some process them only slightly, to get a kind of "gazpacho cruda". Some use cold water, rather than stock and bread crumbs. Go out and look for them.


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    Last updated: The Ides of March, 2001