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 cannot be missed on your table this summer. The star ingredient in gazpacho is tomatoes, if possible ripe pear tomatoes, which add flavor. Take note of the ingredients we started!
Ingredients
Necesary
- 1 kg of ripe pear tomatoes
- 1 green pepper
- 1 medium cucumber
- 1 garlic clove
- 50 gr of GOYA Organics olive oil
- 30 gr of Jeréz vinegar
- 1 teaspoon of salt
- 400 ml of water
Optional
- 50 gr of bread
Preparation
- We wash all the vegetables well and chop the tomatoes, the pepper, the cucumber and the garlic clove. So that the cucumber does not become bitter it is important to remove the ends and remove the seed from the garlic. Once we have all the vegetables chopped and washed we incorporate it into a jug mixer.
- Next, add the water, salt, vinegar and olive oil and beat.
- If you want to add consistency to the gazpacho you can add bread. If, on the other hand, you want it to be a lighter dish that you can drink, it is not necessary.
- We continue beating until we achieve the texture we want and let it rest in the fridge for at least 20 minutes so that all the flavors are well integrated and when we serve it it is cool.
- Gazpacho is ideal to accompany any meat or fish dish. You can also add a cooked egg and serve it as a main dish at dinner.
