Andalusian gazpacho

Andalusian gazpacho
A traditional dish of Andalusia, very simple to make and cool. Ideal for summer days.
Processing time: 15 minutes
Difficulty: Very easy
  • 7-8 ripe tomatoes (1,2 kg approx.)
  • 1 Italian green pepper
  • 1 clove of garlic
  • 100 g of stale bread
  • 250 ml extra virgin olive oil
  • 50 ml sherry vinegar
  • 250 ml cold water
  • Salt
Chop all the tomatoes, the pepper and the garlic clove. We start the bread. It put everything in Blender jar. Add olive oil, the cooler water and sherry vinegar. Blend well.
Crushed once, We had gazpacho soup through a fine sieve, by tightening the ladle to make us a cream without skin or seeds.
Leave to cool in the fridge for a couple of hours.
  • You can take carrot
  • Never throw red pepper
  • A good accompaniment would be croutons of bread fried together with pieces of green pepper, cucumber, tomato and onion

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