In minutes, make this simple and tasty Andalusian gazpacho recipe. This Andalusian gazpacho recipe is ideal for preparing a simple and fresh dish in minutes. It is a traditional cold soup from the Spanish kitchen, made with olive oil, vinegar, tomatoes, cucumbers, peppers, and garlic. In the warmer summer months, it is served chilled.
Gazpacho is a cuisine from Andalusia’s interior, where olive oil and garden goods abound and summers are extremely dry and hot.
1 kg of Pear tomato; 1 green pepper; 1 Cucumber; 2 garlic cloves; 550 ml of virgin olive oil; 200 gr of hard loaf bread; 250 ml of Water; 5 grams of Salt; 30 ml of Sherry Vinegar.
Because the tomatoes and other veggies will be processed uncooked, they must be thoroughly cleaned. Peel and chop the cucumbers into small pieces. Chop the pepper into bite-sized pieces. To soften the bread for blending, cut it into little pieces and add a little water.
Remove the centre of the garlic and peel it. In a blender, combine the olive oil, sherry vinegar, and salt with the remaining veggies and bread. Mix for a few minutes, or until a sauce is formed.
To avoid huge chunks of vegetable, remove from the blender and blend. Place in the refrigerator to cool. To accompany, serve in a deep dish with a drizzle of olive oil, a few pieces of fried bread, and the veggies sliced into little pieces.
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