Gaspacho—Spanish
Origin: Andalusia, Spain
Source: Mary Randolph, 1824
Ingredients
- soft biscuit or toasted bread
- tomatoes
- cucumbers
- pepper
- salt
- onion
- mustard
- oil
- water
Instructions
- Place soft biscuit or toasted bread in the bottom of a salad bowl. Layer sliced tomatoes (skin removed) with sliced cucumbers, sprinkling each layer with pepper, salt, and chopped onion. Continue until the bowl is full.
- Stew some tomatoes until quite soft, then strain the juice. Mix the tomato juice with mustard, oil, and water. Pour this mixture over the layered vegetables and bread.
- Prepare the dish two hours before serving.