Gaspacho—Spanish
Origin: Andalusia, Spain
Source: Mary Randolph, 1824
Ingredients
- soft biscuit or toasted bread
- tomatoes
- cucumbers
- pepper
- salt
- onion
- mustard
- oil
- water
Instructions
- Put some soft biscuit or toasted bread in the bottom of a sallad bowl.
- Put in a layer of sliced tomatos with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full.
- Stew some tomatos quite soft, strain the juice, mix in some mustard, oil, and water, and pour it over.
- Make it two hours before it is eaten.