From someone who lived in Seville, this is a great recipe, unfortunately it is not andalusian gazpacho. Like other reviewers have mentioned there are ingredients here that are never in andalusian gazpacho (or gazpacho in general). The ones that bother me most are the navy beans, celery, basil, and tomato juice.
But what is MOST glaringly missing is the STALE BREAD. On top of that andalusian gazpacho is blended to a puree. I like salsa-esque gazpachos, but andalusian gaspacho is not of a salsa consistency.
Keep it simple: fresh veggies (tomato, cukes, green & red peppers), good olive oil, stale bread, red wine or sherry vinegar, garlic, salt & pepper.
3 users found this review helpful
May 27, 2011