With the heat it is doing this summer, you want a good traditional Andalusian gazpacho very cool because in the summer you cannot miss this cold soup full of properties and vitamins.
This dish is one of the most famous in Spanish cuisine. And I am not surprised because it is cheap, simple, nutritious and a very good way to eat vegetables.
This recipe that I am going to show you on how to make gazpacho step by step is that of my grandmother, an Andalusian from head to toe and it came out divine, you couldn’t stop dipping bread.
What are you waiting to do it?
Traditional Andalusian gazpacho: videoreceta
Ingredients:
- 1 kg of pear tomatoes
- 1 cucumber
- 1 Italian green pepper
- 1/2 large chives
- 2 cloves of garlic
- 100 gr of bread from the day before
- 250 ml of extra virgin olive oil
- 50 ml vinegar
- Salt
Step by step recipe
The first thing you have to do is soak the bread in a little water to soften it.
Wash the tomatoes, remove the penduncle and split. If you want you can peel them, but it is not necessary, because in the end you will pass everything through the Chinese.
Rinse the pepper, remove the stem and seeds, and chop it up as well.
Peel the garlic, cut it in half and remove the core. This is done so that it does not repeat.
Put all the ingredients in the blender glass, I start with the tomatoes. Cover and beat until no pieces of vegetables remain. The time depends on the power of each Turmix.
Add the oil, vinegar, and salt. Keep beating so that everything mixes well. You can try it and rectify it to your liking. One tip, if you don’t like the gazpacho too thick, you can add water until it reaches the consistency that you like the most.
And finally, pass it through a Chinese and stir with a spoon until you have strained all the gazpacho. With this step it is very smooth.
And now you can put your Andalusian gazpacho in the fridge so that you can serve it cold and eat everyone.
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