Andalusian gazpacho

Andalusian gazpacho

Ingredients (for 4 glasses – 1 liter): 1 kilo of ripe tomatoes (with an accentuated red color), 1 Italian-type green pepper (about 60 grams), 1 piece of cucumber (about four fingers wide), 1 piece onion (about 100 grams), 1 slice of bread (about 50 grams), 1 clove of garlic, 3 tablespoons of extra virgin olive oil (EVOO), 3 tablespoons of white wine vinegar, 1 small level spoon with salt, optional: 1/2 green apple (for example a Golden) and cold water

Preparation: (for four people – 1 liter)

Wash the tomatoes, cucumber and bell pepper well. Let drain.

Take the glass from the mixer (if you don’t have it, you can put everything in a pot and use an automatic hand mixer) and add the bread cut into pieces and the tomatoes cut into four pieces. If you want, you can remove the skin (I’ll leave it to him).

Remove the stem and seeds from the pepper, cut it into four or five pieces and put it with the tomatoes.

Peel the garlic clove and put it with the rest of the vegetables.

Take the piece of onion (peeled) and cut it into three or four pieces. Add to the blender glass.

Take a piece of cucumber about four fingers long and peel it. Cut it into four or five pieces and put it in the blender.

Now that all the gazpacho vegetables are in the blender glass, we will put it into operation (well covered) and leave it running until there are no pieces of vegetables left (the time will depend on the power of the blender).

Now add the salt, the oil, and the vinegar. I advise you to start with three tablespoons of vinegar and to rectify (adding more) to your liking. Give the mixer five seconds and taste. Rectifies of salt and vinegar to taste.

If the gazpacho has the right consistency, go to the next step, if not, you can add cold water until it is to your liking. Keep in mind that depending on the amount of bread you add and the water content of the vegetables, this amount is not fixed so you will have to add little by little, mix and check if it is how you like it. You should also bear in mind that if you water the gazpacho too much, the flavor will be lowered and you may have to rectify the salt and vinegar.

Finally add the half apple in small squares that we had reserved. Put in the fridge and serve very cold !!!


Enjoy more recipes made with Extra Virgin Olive Oil