Recipe: Gazpacho andaluz

	SPANISH LANGUAGE FACTS

	Spanish History

	Spanish Statistics

	SPANISH PRONUNCIATION

	Spanish Vowels

	Spanish Easy Consonants

	Spanish Difficult Consonants

	Stress and Accent Marks

	SPANISH GRAMMAR

	Spanish Articles

	Spanish Nouns

	Spanish Pronouns

	Spanish Prepositions

	Spanish Verbs

	SPANISH VOCABULARY
	Spanish Alphabet

	Spanish Numbers

	Spanish Vowels

	SPANISH LANGUAGE TOOLS

	Spanish Verb Conjugator

	Spanish Language test

	Spanish dictionaries
	LEARNING SPANISH

	Spanish courses online

	Spanish courses abroad

	SPANISH CULTURE

	Spanish Recipes

	Spanish Literature

	SPANISH BUSINESS

	Spanish Translations

	ABOUT US

	Contact us

	Partners

Sponsored by:

Basic ingredients

1 Kilo tomatoes (preferable 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 desert spoons of vinager
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.

Steps:

Put the tomatoes, onion, pepper, cucumber, vinager, oil and bread into a liquidizer. If you want to dilute it, add a glass of water. Tip: if you want to go for a tangy garlic taste, add a small amount of fresh garlic to the mixture before liquidizing.
Put the mixture into a bowl, add salt and pepper and leave the gazpacho to chill for at least an hour. If you want to eat it straight away, you can put some ice cubes in to cool it down. Gazpacho is a Summer dish which is meant to hydrate and cool down your body. So the colder the better!!
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. Tip: you can also sprinkle diced serrano ham or hard boiled egg.

Back to:

Spanish Recipes