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is an arabian expression and means »soaked bread«. This Gazpacho is a recipe from Sevilla. Other regions have their own versions.


75 g of fresh white bread without crust
1 1/2 tbsp of red whine vinegar
2 cloves of garlic
1 3/4 cucumbers, unpeeled and chopped
1 medium-sized onion, chopped
1/2 green Pepper, cored and chopped
1 3/4 kg of tomatos
1 tsp. (teaspoonfull) of salt
125 ml of olive oil
Salt and black Pepper (to one´s own taste)

1/4 Cucumber
1/2 green Pepper (cored)
4 slices of white bread without crust (toasted)


= Grind the bread into breadcrumbs and add vinegar, garlic, cucumber, onion, paprika, Tomato and salt. Mash the ingredients and pass them through a sieve.

= Put he mashed ingredients into a mixer and add the olive oil slowly while whisking the ingredients.

= Spice with salt and freshly grinded black pepper and add vinegar to your own taste. The consistency of the soup should be rather thin, if needed you can add some water. Now cover the soup with a transparent film. Put it into the refrigerator for at least two hours.

= For Garnishing remove the pips from the rest of the cucumber and cut the cucumber, the paprika and the toasted bread into cubes.

= Serve the soup in well chilled dishes or plates. Serve the cucumber, paprika and bread-cubes separately so that everybody can garnish his soup himself.

This Page was created by Karl A. ERBER on December 08, 1998
Last Update: July 27, 1999
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