Gazpacho Andalusia

1#                    Tomatoes, cored, diced

1#                    Cucumbers, peeled, seeded, diced

10oz                Green Peppers, seeded, diced

10oz                Red Peppers, seeded, diced

1lb                   Onions, sliced

1#                    Gluten Free Bread, diced

24oz                Tomato Juice

2oz                  Tomato Puree

4 cloves           Garlic, paste

½ each             Jalapeno minced

2.5 oz              Olive Oil

3oz                  White Wine Vinegar

2 tsp                Salt

1 tsp                Pepper

4oz                  Gluten Free Croutons

1#                    Tomatoes, cored, diced

1#                    Cucumbers, peeled, seeded, diced

10oz                Green Peppers, seeded, diced

10oz                Red Peppers, seeded, diced

1lb                   Onions, sliced

1#                    Gluten Free Bread, diced

24oz                Tomato Juice

2oz                  Tomato Puree

4 cloves           Garlic, paste

½ each             Jalapeno minced

2.5 oz              Olive Oil

3oz                  White Wine Vinegar

2 tsp                Salt

1 tsp                Pepper

4oz                  Gluten Free Croutons

  1. Soak bread crumbs in tomato juice.
  2. Puree soaked bread with diced vegetables, tomato puree, garlic, jalapeno, olive oil and vinegar.
  3. Season with salt and pepper.

Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!

One thought on “Gazpacho Andalusia

  1. Wowie! Thats the first time I’ve seen ingredients doubled perhaps that’s why it look like a lot of ingredients ha, ha!!!

    Sent from my iPhone

    >

Comments are closed.