Gazpacho Andaluz

Preparation Time: 45 Cooking Time: For 4 persons
gazpacho-andaluz


Description:
Gazpacho is a soup made of vegetables, with a tomato base, and served cold. The recipe originated from Andalusia, Spain.

Recipe method:

  1. Rinse the tomatoes and take off the stems, peel the garlic clove, the cucumber and the onion into 3 or 4 pieces. Then, rinse the pepper, remove the leftover seeds and chop them.
  2. Place the piece of bread in a bowl of water. Then, when it is soaked, pour all the water out and squeeze the soaked bread, put it aside.
  3. Put the onion, garlic, pepper, tomatoes and squeezed bread in a blender or food processor. Add the remaining ingredients and blend them until they are finely chopped but make sure they aren’t too smooth.
  4. The result must be creamy with some consistency. Add extra virgin olive oil, wine vinegar and salt.
  5. Mix it all and pour into a bowl covered with a foil before chilling it in the fridge for at least 2 hours to overnight. Do not put the bowl in the freezer.
  6. Serve in bowls with basil on top.

Ingredients & Quantities:
6 large fresh juicy tomatoes
1 white onion
2 garlic cloves, chopped
1 green pepper
½ cucumber
1 slice white French bread
5tbsp extra-virgin olive oil
4tbsp wine vinegar
1 teaspoon sea salt
Basil leaves