Andalusian Gazpacho – Andalusian Cold Soup

Cut up the bread, put in a blender form. Beat the eggs and milk together with a fork.

Heat 2 tbsp olive oil, sauté the garlic in it until soft. Add the egg mixture, thicken, also in the hand mixer form. Add the vegetable soup 5 tbsp cream, white wine vinegar, olive oil, salt, cayenne pepper, sugar, pepper.

Blend everything very finely, season and leave to cool for one night.

Heat 1 tbsp. olive oil and toast the bread cubes until light brown. Serve the cold gazpacho with the toasted bread cubes. (Feisst/Rueegg: “Grossmutters Mittelmeerküche – Kochen wie im Urlaub”, Albert-Müller-Verlags-Ag)

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