Andalusian Gazpacho
by Editorial Staff
Light cold soup is good during the hot season. Andalusian gazpacho is made from fresh vegetables without cooking, and the addition of bread makes the soup hearty.
Cook: 25 mins
Servings: 2
Ingredients
- Tomatoes – 4 pcs.
- Cucumbers – 1 pc.
- Onion (small) – 1 pc.
- Garlic – 1-2 cloves
- Sweet green pepper – 1 pc.
- Sweet red pepper – 0.5-1 pcs.
- White bread – 1 slice
- Olive oil – 2-3 teaspoon
- Lemon juice – 2 tbsp
- or grape vinegar – 1 tbsp
- Boiled cold water – 2-5 tbsp
- Salt – 0.25 teaspoon
- Ground black pepper – 1 pinch
Directions
- Prepare Andalusian food for gazpacho.
- Pour boiling water over the tomatoes, remove the skin, cut.
- Peel and chop the cucumber too.
- Peel and chop the garlic.
- Peel and chop the onion.
- Cut off the crusts from the bread. Soak prepared bread in water.
- Chop the bell pepper, remove the seeds.
- Send all vegetables to a blender. Grind in mashed potatoes.
- Squeeze the bread and add to the vegetables. Mix again with a blender.
- Season with salt and pepper.
- Season Andalusian gazpacho with lemon juice or vinegar.
- Drizzle with olive oil. If necessary, dilute Andalusian gazpacho with cold water to the desired consistency.
- Ice cubes can be added before serving. Andalusian-style gazpacho is served separately with small cubed cucumbers, bell peppers, boiled egg, ham or wheat bread croutons. Good appetit!
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