Gazpacho Recipe

Description

Gazpacho is a cold soup with various ingredients such as olive oil, vinegar, water, raw vegetables, usually tomatoes, cucumbers, peppers, and garlic.

It is usually served fresh in the hot summer months. Its color varies from pale orange to red, depending on whether more or less ripe tomatoes are used.

The original gazpacho (a mixture of crumbled bread, olive oil and vinegar) has been feeding Iberian farmers in the south for centuries.

This evolution has left over time varieties of gazpacho in southern Spain and Portugal, the most popular and internationalized being the so-called Andalusian gazpacho.

Ingredients (for two persons)

• 6 ripe tomatoes
• 1/2 small cucumbe
• 1 piece of green pepper
• 1 clove garlic
• 2 slices of sliced bread
• 3 oil tablespoons
• 1 tablespoon vinegar
• salt

Steps

1. Clean the tomatoes, remove the stem with a knife, chop them to your liking and add them to the blender glass.
2. Peel the cucumber (reserve a piece), the garlic clove and the pepper, chop them to your liking and add them with the rest of the ingredients.
3. Pour in 1/2 l of water, the oil and the vinegar. Season to your liking and blend with an electric mixer, being careful not to splash. When you get a homogeneous cream, unplug the mixer.
4. Pass it through a strainer, put it in the fridge (1 hour, minimum) so that it cools down well.
5. At the time of serving, chop the previously reserved piece of cucumber into small cubes and sprinkle the surface.