Spanish Gastronomic Day: Gazpacho

Day 2,791, 08:57 • Published in Australia Poland • by Citizen 6889657
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Gazpacho is a perfect summer soup, as its very refreshing, it takes very little time to make and the ingredients are all very common and found in most countries. It is also one of those dishes that is considered to be typically Spanish so is a perfect dish to serve at a Spanish themed dinner. The recipe for gazpacho andaluz, the most common and the most popular version of this dish can be found below.



Ingredients:

500 g of ripe red tomatoes
Half of 1 small onion
2 small green peppers
1 small cucumber
2 tb of vinegar
1/2 teacup of olive oil
Diced bread (from the previous day)
Garlic
3/4 liter of water


Preparation (preparation time 15 minutes):

Fill a bowl with water and let the bread soak in it
In the meantime wash and peel the tomatoes, cucumber and peppers (make sure there are no seeds left)
Chop the vegetables and use a food mixer or blender until it has a semi uniform liquid texture.
Put a previously peeled garlic clove into the mixture and blend again
Now add the soaked bread, a pinch of salt, vinegar and olive oil
Mix again until you get a dense homogeneous texture. Now add water gradually until it reaches the desired texture (somewhere half way between liquid and creamy)

Gazpacho must be served cold, so it's advisable to refrigerate for as long as necessary until it reaches the desired temperature. If you are in a hurry to serve your gazpacho but have not had enough time to chill it, you can always cheat a little by adding some ice cubes to the soup to chill it quickly. However, the best Gazpacho andaluz is made in its source of origin, Andalusia.


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