Gazpacho
6 servings
15 minutes
Gazpacho appeared before tomatoes arrived on the Iberian Peninsula and was originally a mixture of water, oil and bread crumbs. However, even now gazpacho does not have to be made exclusively from tomatoe
1
Prepare the necessary ingredients.
2
Cut the stale bread into pieces.
- Stale white bread: 100 g
3
Soak the bread in water for 10 minutes.
- Stale white bread: 100 g
4
Make cross-shaped cuts on the tomatoes and drop them in boiling water for 30 seconds. Then transfer them to ice water.
- Tomatoes: 1 kg
5
Peel them, cut into quarters, and remove the stem base.
- Tomatoes: 1 kg
6
Remove seeds from the pepper and chop it coarsely.
- Green bell pepper: 1 piece
7
Peel the cucumber with a vegetable peeler and cut it into several pieces.
- Cucumbers: 150 g
8
Put the prepared vegetables, garlic, squeezed bread, vinegar, olive oil, and salt into the blender.
- Tomatoes: 1 kg
- Garlic: 1 clove
- Green bell pepper: 1 piece
- Cucumbers: 150 g
- Stale white bread: 100 g
- Red wine vinegar: 50 ml
- Olive oil: 250 ml
- Salt: to taste
9
Beat until a homogeneous mass.
10
Serve chilled, garnished with cucumber cubes and drops of olive oil.
- Cucumbers: 150 g
- Olive oil: 250 ml