Abuelita Mañe’s Andalusian Gazpacho

Abuelita Mañe’s Andalusian Gazpacho

You can listen to us make this soup in . . .

Ep. 6 Gay-zpacho . . .

Gay, Gay, Gay!  Ole, Ole, Ole! Antonio Diaz shares with us the traditional method of making gazpacho as any proud Spaniard would! Surprise it’s the almonds!


4 slices of multi grain bread 1/4 cup sherry wine vinegar 1/4 cup water
1 cup blanched almonds
8 medium tomatoes 4 Persian cucumber 2 sweet bell peppers 1 large red onion
2 garlic cloves
1/2 cup olive oil
2 tablespoons lime juice 1 tablespoon salt
1 teaspoon pepper

Soak bread in a bowl with sherry wine vinegar & water, then set aside.
Lightly toast almonds in a cast iron pan and set aside to cool.
Chop all vegetables into small 1 inch cubes.
(set aside 1/4 of each vegetable and dice smaller to be used as a garnish on top at the end) Put all ingredients; bread, almonds, 3/4 of chopped vegetables, garlic, lime juice, salt & pepper into blender and blend until your desired texture is reached.
Pour blended ingredients into a bowl and fold in olive oil.
Chill in refrigerator for a minimum of 1 hour.
Top with a garnish of the vegetables previously set aside (diced peppers, tomatoes, cucumber, onion) and any other additional diced items you wish.
Our gay pride rainbow garnish additions include:
beets, carrots, easter egg radish shards, lime rind shards,
orange, yellow, red & green bell peppers.

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