Gazpacho

Leek potato soup

• 1 KG TOMATOES, PEELED
• 1 GREEN PEPPER
• 2 RED CHILI PEPPERS
• 4 GREEN ONIONS
• 4 SLICES OF BREAD
• 5 TBSP OLIVE OIL
• 1 SMALL CUCUMBER, peeled
• PARSLEY, cut
• 1 EGG, boiled

• 300 GRAM LEEK, cleaned and chopped
• 300 GRAM POTATOES, peeled in cubes
• 1 CUP MILK
• 3 CUPS CHICKEN STOCK
• GRATED NUTMEG
• 1/4 CUP CREAM

Take one tomato, a piece of cucumber and green pepper, 1 green onion, and cut that small to serve in separate bowls with the soup. Cut the egg and the parsley and also serve separate. Toast two slices of bread and make bread crumbs. Cut the other two slices in cubes and fry for 4 minutes in 2 tablespoons olive oil, for croutons, also serve separately. For the soup, puree the remaining tomatoes, green pepper and cucumber together with the bread crumbs, the red chili, the remaining olive oil. Add 4 deciliter water and salt and fresh milled pepper to taste. Stir and chill well and serve as above.

If you are a vegan, just don't use the egg. The soup is so nice, you won't miss it.

Gazpacho is a recipe from Andalucia. On the 28th of February 1980, Andalucia became an autonomous community in Spain. Click on culinary calendar for more links between cooking and celebration.

Fry the leeks and the potato cubes for 5 minutes. Add the milk and the stock, bring to the boil and cook for 15 minutes. Puree the soup in a food processor or through a sieve. Add the cream and the nutmeg just before serving.

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