The gazpacho is a typical dish of Spain, a cold soup made with raw vegetables, olive oil and vinegar, that usually spanish people eat in summer.
We do not know the exact origin of gazpacho, although traditionally it is considered a dish of the autonomous community of Andalusia. Nowadays there are many hot and cold versions of gazpacho. Here you have a recipe to prepare a traditional Andalusian cold gazpacho!
Gazpacho
Ingredients
- 1 kg tomatoes
- 1 green italian peppers
- Half cucumber
- Half small onion
- 1 slice bread
- 1 clove garlic
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
Instructions
- Washing tomatoes, cucumber and pepper and let them drain
- Putting the bread and the chopped tomatoes in a blender jar
- Removing the petiole to the pepper and the seeds, cutting it into pieces and putting it in the jar.
- Peeling the garlic and adding it to the rest of the vegetables.
- Cutting the onion into pieces and adding it to the blender.
- Peeling the cucumber, cutting it into pieces and adding it to the rest of the vegetables.
- Triturating with electric blender until obtaining a homogeneous cream.
- Adding salt, oil and vinegar.
- Adding a little cold water in order to get the right consistency.
- Putting it in the fridge about one hour and serving it cold
