Refreshing Andalusian Gazpacho
Soup
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Cook Time
3 h
Servings
6
Difficulty
Easy
Prep Time
30 Min
Description
This Andalusian gazpacho is an explosion of fresh and summery flavor. Prepared with ripe tomatoes, peppers, cucumber, onion and garlic, this cold soup is perfect for hot days. The recipe is very simple and quick to make with the Thermomix®, which makes it an ideal option for any occasion. I always add a touch of white vinegar to enhance the flavors. It is a light, refreshing and full of vitamins dish! Also, it can be prepared in advance and stored in the refrigerator to enjoy it when you feel like it. A vegetarian and healthy option for the whole family.
Ingredients (11 ingredients)
-
1000 g medium tomatoes at their point
-
0.5 piece large red onion
-
1 piece large cucumber
-
1 piece large green pepper
-
1 piece large red pepper
-
2 clove large red garlics
-
2 tbsp tomato concentrate
-
coarse sea salt
-
extra virgin olive oil
-
white vinegar
-
1 l iced water
Preparation (5 steps)
Crush the vegetables
Wash well 1 kilo of medium tomatoes and cut them into pieces. Clean and cut ½ large red onion, 1 large cucumber, 1 large green pepper, 1 large red pepper and 2 large garlic cloves. Place all the vegetables in the Thermomix glass together with 2 tablespoons of tomato concentrate. Crush for 30 seconds/Stufe 10.
Strain the mixture
Pour the crushed mixture into a large strainer and strain well with the help of a spoon, pressing to extract as much juice as possible. Discard the skins and seeds of the vegetables.
Mix and chill
Pour the strained liquid back into the Thermomix glass. Add coarse sea salt to taste, extra virgin olive oil to taste and white vinegar to taste. Mix for 10 seconds/Stufe 3. Add 1 liter of iced water and mix for 5 seconds/Stufe 3. Store in the refrigerator for at least 2 hours before serving.
Mix with iced water
Add 1 liter of iced water to the glass and mix for 5 seconds/Stufe 3.
Prepare the garnish (optional)
Cut into tiny pieces ½ onion, ½ red pepper, ½ green pepper, ½ cucumber and ½ tomato. Mix in a bowl with extra virgin olive oil and a pinch of vinegar. Serve the cold gazpacho accompanied by the garnish.
Finished cooking? Great! 🎉
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Created by
Paula Perez
5
Rezepte
0
Kochbücher
Allergens
- Celery
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