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Spanish   -   Andalusian Garlic Soup   adapted from Mediterranean Cooking

  • 6 Ounces Stale Bread -- grated
  • 1 Teaspoon Olive Oil
  • 3 Cloves Garlic -- finely chopped
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Large Tomato -- finely chopped
  • 1 Medium Cubanelle Pepper -- finely chopped
  • 6 Cups Chicken Stock
  • Salt And Pepper -- to taste
Directions In saucepan, combine 1teaspoon of the oil, garlic, pepper flakes, and 2 tablespoons of water. Cover and cook over low heat for 10 minutes. Add tomatoes and cubanelle pepper and cook stirring for 2 minutes. In another saucepan bring stock to a simmer. Add it tot eh tomato mixture along with the bread crumbs. Cook over low heat for 15 minutes. Remove from heat and allow bread to swell for 15 minutes. Salt and pepper to taste and serve.
Serves 6
Time to Make 0:00

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