Tomato, onion, pepper, garlic, bread, oil, vinegar, and salt are the ingredients of Andalusian gazpacho, these are the base ingredients of one of the essential dishes of Spanish cuisine and one of the healthiest and most refreshing for summer.
This traditional Andalusian gazpacho recipe is very easy to follow, and at Cloc Food are confident that you will like it much more than any of the packaged gazpachos.
Follow at home this simple recipe to taste one of the most emblematic flavours of Spain
(Serves 6 people)
1 Kg pear tomato
1 Italian green pepper
2 garlic cloves
50 ml extra virgin oil
30 ml sherry vinegar
250 ml water
50 gr Stale loaf bread
Chop all the indicated ingredients in the set proportion
Add 50 ml of olive oil, 250 ml of water from the fridge, and 50 ml of sherry vinegar, crushing everything in the blender. It is not necessary to peel the tomatoes or peppers
Once crushed, pass the resulting gazpacho through the fine strainer, pressing with a ladle so that it is a cream without skins or seeds
Put it in the fridge for a couple of hours to cool well
The onion can sometimes be very minced as a garnish, not within the crushed ingredients-, but this point will surely be controversial. We leave it to your discretion.
Accompany it with some fried bread croutons, and cut the ingredients of the gazpacho into very small cubes so that those who want can serve themselves a little tomato, cucumber, or pepper on top of their plate.
Enjoy your meal!
It is your turn to show off! Take a picture of your homemade Andalusian gazpacho and tag us on Instagram @clocfood