Andalucían gazpacho
Try a more colourful, fresher Andalucían version of classic cooling gazpacho, made with ripe tomatoes and green peppers, and garnished with diced cucumber
- Preparation:
- Total:
- Serves: 6 persons
Ingredients
- 50g stale bread , crusts removed, crumbled
- 1kg ripe tomatoes , chopped
- 1green pepper , chopped
- 2garlic cloves
- 1cucumber , peeled and sliced, plus a little extra, diced, to serve
- 100ml Spanish extra-virgin olive oil
- 2-3 tbsp sherry vinegar
Instructions
Step 1
Soak the bread in some water and, when well soaked, squeeze out the water.Step 2
Put the bread, tomatoes, pepper, garlic and cucumber in a food processor or blender. Start blending to a creamy consistency, adding the olive oil little by little. Season and add vinegar to taste.Step 3
Add cold water until the desired consistency is reached and blend again. Chill in the fridge until ready to serve, garnished with extra diced cucumber.