Traditional Andalusian Gazpacho
Spanish recipes
Side dishes-soups
Appetizer
Easy
40'
Today we bring you the recipe for the traditional Andalusian gazpacho, a classic that can not miss on your table this summer. The star ingredient of gazpacho are tomatoes, preferably ripe pear tomatoes, which give it flavor. Take note of the ingredients that we start!
Ingredients
Necesary
- 1 kg of ripe pear tomatoes
- 1 green pepper
- 1 medium cucumber
- 1 garlic clove
- 50 gr of GOYA Unico olive oil
- 30 gr of Jeréz vinegar
- 1 teaspoon of salt
- 400 ml of water
Optional
- 50 gr of bread
Preparation
- Wash all the vegetables well and chop the tomatoes, the bell pepper, the cucumber and the garlic clove. So that the cucumber does not become bitter, it is important to remove the ends and to remove the seed from the garlic. Once all the vegetables are chopped and washed, add them to a blender.
- Then add the water, salt, vinegar and olive oil and blend.
- If you want to add consistency to the gazpacho you can add bread. If, on the other hand, you want a lighter dish that you can drink, it is not necessary.
- Continue whisking until we achieve the desired texture and let it rest in the refrigerator for at least 20 minutes so that all the flavors are well integrated and when we serve it, it will be fresh.
- Gazpacho is ideal to accompany any meat or fish dish. You can also add a boiled egg and serve it as a main dish at dinner.
