GAZPACHO
Photo: cyclonebill (Flickr). License: CC BY-SA
INGREDIENTS
- Big ripe tomatoes
- 2 green peppers
- 1 red pepper
- 1 cucumber
- 1 onion
- 2 crustless slices of stale bread
- Salt
- Extra virgin olive oil
- Vinegar
INDICATIONS
- First, we put the slices of bread to soak in a bowl with water until they are all covered, adding some salt and olive oil. Then, we keep them apart.
- Secondly, we peel and chopped the tomatoes, the peppers, the onion and the garlic. We take pepper seeds out. We mix all the ingredients and crush them with the mixer with a little water until we get a kind of a cream.
- Next, we add the bread with the water, the vinegar and mix again everything until everything is well crushed (emulsified). We add more cold water and mix well. We check the taste of salt and vinegar to make it like we want it.
- Now, we put the mixture in a chinois or a potato masher to remove the pepper skin. Then, we add more water if necessary, since the texture needs to be smooth. When we get that, we put it in the fridge to get colder before serving it. When serving it, we pout a stream of olive oil and stir it with a spoon.
- Finally, it is ready to be served, with a side of cucumber, bread (maybe toasted), pepper or chopped onion to add it to the gazpacho. Typically, it is served in a cup to be drunk or on a small bowl as a soup. If we add other ingredients to the gazpacho, we can have it with spoon.
DINING AREAS
CUISINE
LOCAL RECIPES
