Gazpacho recipe
18 de Agosto 2015
If you live in Andalucia, I’m sure you know this dish. It’s probably one of the most well-known Spanish dishes. Some Kedaro teachers have asked me for a gazpacho recipe, so I decided to share my mother’s recipe.
Obviously, my mother’s recipe is the best. It has a smooth taste, yet intense, rich, with no acidity. This cold soup is a refreshing meal for lunch in the hot summertime in addition to being part of a healthy diet.
So, if you want to know how to make a perfect gazpacho, read this recipe, and enjoy the meal!
• 2 cloves garlic
• 250 gr. of cucumber
• Cubed crustless day-old bread (50 gr./2 cups)
• 1 kg. of ripe tomatoes
• 50 ml. of olive oil (about 1/4 cup /3-4 tablespoons)
• 1 tablespoon of salt
• 1 l. of water
• 1 cup of cold water to soak the bread
• 100 gr. of green pepper
• Optional: vinegar, eggs, iberico ham.
Meanwhile, remove the seeds of the pepper and cut out the core parts of the tomatoes in addition to the seeds. Mince the garlic, slice the cucumber and the pepper and cut the tomatoes. Introduce them into the glass of the blender. Drain the bread and mix it with the oil and half of the water. Season with salt. Blend all the ingredients together and pass them through a colander using the other half of the water to help you.
Cover the bowl and refrigerate until chilled (a couple of hours).
You can serve the gazpacho garnished with some croutons, a diced boiled egg, a little virgin olive oil and diced Iberico ham.
What’s your favourite Spanish recipe?
Hope you enjoy it!
Encarna,
