How to make Andalusian gazpacho

Recipes of Andalusian gazpacho There are thousands, basically every city, every town, every home has its own way of making this famous homemade dish.

The final goal is always the same: prepare a delicious cold soup tomato-based which, in addition to feeding, helps cool you down on the inclement summer days.

In this post I will teach you how to make andalusian gazpacho in its most classic and traditional version. From this recipe you can remove or put whatever you want, you can surely achieve great results if you let yourself be carried away by your creativity.

It is important to point out that although the Andalusian gazpacho is, to put it somehow, the king of the gazpachos , is not the only one, there is also the so-called gazpacho manchego, the gazpacho from Extremadura and an endless variety of fruit-based variations such as strawberries, watermelons and raspberries.

Andalusian Gazpacho recipe

Gazpacho ingredients for 4 servings:

• 1 kilo of fresh and well-ripened tomatoes
• ½ green pepper .. green, not yellow or red, green
• ½ cucumber
• ½ small onion
• 1 clove of garlic
• A couple of slices of bread, may be from the previous day
• A couple of tablespoons of white vinegar
• Water
• Olive oil
• Salt i>

Preparation:

Wash and chop the tomatoes, peppers and cucumbers in large pieces. Reserve a small piece of pepper to decorate the plate.

The onion and garlic are also going to be cut. Some people do not grind the onion but put it in a separate dish chopped so that each person at the table add the amount you want as a garnish.

Put everything in a chopper or blender next to the two slices of bread and grinds.

It is important that you mix the vegetables well, as long as necessary. The idea is to make a homogeneous soup.

Here it is important that you add water very little by little until it takes the consistency you want your Andalusian gazpacho to have. Sometimes tomatoes are so juicy that you do not need to add any water to the preparation.

If you already have the consistency you want, add salt, vinegar (remember that they are only a couple of tablespoons) and a jet of olive oil. Grind a little more and try the taste, if necessary add a little more of the ingredient you consider.

Once ready, comes a decision: some people pour the gazpacho, others leave it as it was. Both options are valid and depend on whether you want your plate to have that texture and those "stumbles" of vegetables that many, including myself, like. Otherwise, strainer and nothing happens.

Store your Andalusian gazpacho in the fridge to cool well.

At the time of serving you can put each dish on top a little chopped green pepper very small, some tomato chopped the same and a stream of olive oil.

As I mentioned earlier, you can also place a little onion on a plate for each person to add to your taste.

Enjoy your delicious Andalusian gazpacho soup that is perfect for summer days.

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Do you want to prepare other gazpacho recipes? There are many! There are even books dedicated exclusively to this dish!An ideal meal for hot days.green not yellow or red, green

In addition to this delicious Spanish gazpacho, we have other recipes that you might like:

• Recipe patatas bravas
• Recipe for easy mixed paella

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