16 May Gazpacho Andaluz
Gazpacho Andaluz is a cold soup made of raw blended vegetables. It is originally served at the end of a meal. Though there are many versions of this soup, the traditional, tomato-based Andalusian variety is the one you want on a hot afternoon or warm evening. It’s salad in a blender, summer in a bowl.
1 Kilo tomatoes(preferably plum tomatoes)
1/2 small onion (60 grams)
1 small green pepper
1 small cucumber (the small chubby Spanish type)
1 small cup of olive oil
2 dessert spoons of vinegar
200 grams of bread from the day before, soaked in water
Small portions of diced tomatoes, red and green peppers, cucumber, onion and bread or croutons to sprinkle on top
1 – Put the tomatoes, onion, pepper, cucumber, vinegar, oil and bread into a liquidizer. If you want to dilute it, add a glass of water.
2 -Put the mixture into a bowl, add salt and pepper and leave the gazpacho to chill for at least an hour.
3 – Serve the gazpacho en soup bowls, with the portions of diced tomatoes, pepper, cucumber, onion, croutons etc on the table, so that everyone can add them to their bowl as they prefer.