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MAS NEWS

Gazpacho Andaluz (Chilled Andulucian Tomato And Cucumber Soup)

This soup is copied often but seldom duplicated in simplicity. It requires really fresh, ripe tomatoes and peppers, cucumbers and herbs. First clean and dry all produce: 1 dozen ripe roma or heirloom tomatoes, 1 cup of roasted peeled piquillo peppers (sweet peppers will do), 4 peeled and de-seeded large cucumbers, 1 peeled yellow onion, 1 bunch of flat parsley, 4 cloves of garlic, 1 cup of day-old bread soaked in water, salt/pepper, extra virgin olive oil. Dice all into small pieces, squeeze out water from bread, place in food processor or as we prefer, a large food-mill. Pass through food mill once to remove seeds and skins, or blitz to medium-fine in machine. Add 2 cups of extra virgin oil beating in to emulsify. Then add tomato juice to thin to chunky soup consistency. Season with salt and pepper to taste. Additional tip: there are several types of smoked spanish paprika, we use a brand from extremadura in southwestern spain that comes in both sweet or picante strengths. Sprinkle liberally and mix well into soup. Chill soup and serve w/ creme fraiche or sour cream, skewered olives or grilled shrimp on the bowl or glass rim. Enjoy

FIND US

Mas Tapas

904 Monticello Road,

Charlottesville, VA 22902

Phone. 434-979-0990

Email. info@mastapas.com

Hours

 

Monday - Saturday 
5:30 PM to 2:00 AM 
Sunday
Closed