Here's a summer recipe for Andalusian gazpacho, the classic of Spanish summer cooking:
Ingredients:
- 6 ripe tomatoes
- 1 cucumber
- 1 green pepper
- 1 red pepper
- 1 small white onion
- 2 cloves garlic
- 60 ml extra virgin olive oil
- 20 ml white wine vinegar
- Salt to taste
Elaboration:
- Wash all vegetables thoroughly.
- Peel the cucumber and chop it together with the tomatoes, peppers, onion and garlic.
- Place all the ingredients in a blender or food processor.
- Add the oil, vinegar and salt.
- Blend until smooth.
- Taste the mixture and adjust the salt if necessary.
- Refrigerate before serving to keep chilled.
Total processing time:
- It takes about 15-20 minutes to prepare the Andalusian gazpacho, plus 2 or 3 hours to refrigerate before serving.
Enjoy this traditional Andalusian gazpacho as a light first course or as a refreshing snack any time of the day!
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