Andalusian Gazpacho
Andalusian gazpacho of ripe tomato, cucumber, pepper and garlic, smooth and ice cold. Keeps for days in the fridge.
- Total
- 15 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- tomato2.25 lb
- cucumber0.5
- green bell pepper1
- garlic clove1
- slice of bread1
- sherry vinegar2 tbsp
- olive oil2.75 fl oz
- salt1 tsp
Method
- 1
Chop the tomato, peeled cucumber, green pepper and garlic clove.
- 2
Blend everything with the soaked slice of bread, the sherry vinegar and the salt.
- 3
With the blender running, add the olive oil little by little until it emulsifies.
- 4
Pass through a fine sieve if you want it very smooth.
- 5
Chill in the fridge at least 2 hours and serve very cold.
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