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Gazpacho (Gazpacho rojo de tomates - Andalusia) from The Food of Spain by Claudia Roden

  • red bell peppers
  • white bread
  • tomatoes
  • sherry vinegar

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Notes about this recipe

  • Eat Your Books

    Can substitute green bell pepper for red bell pepper, and wine vinegar for sherry vinegar.

  • milgwimper on June 29, 2014

    We made this a while back and forgot to write my review. It was quite delicious, not quite what I had in spain but good. I took TrishaCP advice about no black pepper and did not add any I also don't remember black pepper flakes in gazpacho.

  • TrishaCP on June 10, 2013

    No twist to anything, just a very traditional gazpacho recipe, which is one of my favorite things in the world when the tomatoes are perfectly in season. Traditional for the most part, but one thing to mention- the recipe calls for salt and pepper to taste. I showed this to a Spanish friend when she was visiting (she is from Cordoba), and she was horrified that anyone would think to put black pepper in gazpacho! So I didn't- and honestly, I think she is right- I got enough kick from the bell pepper.

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