Refreshing Andalusian Gazpacho
Soup
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Cook Time
2 h
Servings
4
Difficulty
Easy
Prep Time
15 Min
Description
This Andalusian gazpacho is a cold soup perfect for hot summer days. I have been preparing this recipe for years and it is always a success at home. The key is to use well-ripened plum tomatoes and a good olive oil. Cucumber is optional, but it gives it a very refreshing touch. It is ideal as a starter or even as a light meal. In addition, it is a very healthy recipe and suitable for vegetarians and vegans. Go ahead and try it, you will love it! It can be prepared in advance and stored in the refrigerator so that it is very cold when serving.
Ingredients (11 ingredients)
-
1 kg ripe plum tomatoes
-
60 g onion
-
35 g red pepper
-
35 g green pepper
-
30 g cucumber
-
60 g stale bread
-
2 tbsp alcohol vinegar
-
80 ml olive oil
-
1 piece salt
-
1 piece cold water
-
1 clove garlic
Preparation (5 steps)
Preparation of the vegetables
Wash and thoroughly clean 1 kg of ripe plum tomatoes, 1/2 onion (60g approx), 35g of red pepper and 35g of green pepper, 30g of cucumber (optional) and 1 clove of garlic. Remove the sprout from the garlic if desired.
Chop the vegetables
Cut all the vegetables into medium pieces and place them in the Thermomix bowl along with 60g of stale bread, chopped.
Blend the ingredients
Add 2-3 tablespoons of alcohol vinegar, salt to taste and 80 ml of olive oil to the bowl. Add a glass of cold water and blend for 2 Min./Stufe 10.
Adjust the consistency
Taste and correct the salt and water to taste. If a smoother texture is desired, pass the gazpacho through a strainer or chinois. To do this, pour the gazpacho into the basket and filter.
Cool and serve
Pour the gazpacho into a jug and store in the refrigerator for at least 2 hours to cool well before serving.
Finished cooking? Great! 🎉
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Created by
Paula Alvarez
3
Rezepte
0
Kochbücher
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