Fruits Vegetables
es en ca
Andalusian gazpacho
Servings:For 4 servings
1 kg tomato, fully ripe
1 green pepper
2 cloves garlic
100 g bread, preferably not fresh
1 1/2 dl olive oil
1/2 dl vinegar
2 teaspoons salt

For the garnish

1 small onion
1 tomato, fully ripe
50 g green pepper
50 g cucumber
1 hard boiled egg
100 g bread, preferably not fresh
Soak the bread in water to soften. Peel and seed the tomatoes. Peel and mince the garlic. Wash, seed and cut the pepper into pieces. Combine all the ingredients and blend and simultaneously drizzle oil until there is a thin puree. Season to taste and allow to cool in the fridge for about 1 hour.
Finely dice the garnishing ingredients. Place them into separate bowls. You may make the gazpacho more liquid by adding some cold water.
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