Traditional gazpacho

If there is a typical typical recipe in southern Spain that is the Andalusian gazpachoa very healthy refreshing drink since it is made with natural foods from the garden. This traditional drink is made at this time of year to quench thirst in a healthy way.

Another traditional and typical recipe for this time of year is the salmorejo, a variant of gazpacho. In this case we will focus on making the gazpacho, since in previous articles you will find the recipe for the gazpacho Traditional.

Ingredients

• 1 kg of tomatoes.
• 1 Italian green pepper.
• 1 cucumber.
• 1 piece of onion.
• 1 clove garlic.
• 3 tablespoons of olive oil.
• 6 tablespoons of wine vinegar.
• Salt
• Cold water.

Preparation

Firstly, we will peel the garlic clove and we will remove the central part, which makes the gazpacho 'repeat' and makes us feel bad. In addition, we will peel the green pepper removing the stem and the seeds and, also, we will remove the skin of the cucumber. As soon as the onion we will remove the skin and the first layer of skin, and the tomatoes we will remove the peduncle.

All this peeled, we will wash it well and dry it with napkins. We will cut it into irregular cubes, reserving a little cucumber for later. We will introduce all these vegetables in a blender glass and we will grind.

We will add the salt, vinegar and olive oil and we will grind again. We will taste the gazpacho to control its flavor and we will rectify it with salt or vinegar. Also, if you have a very thick mixture left, add a little cold water and return to the blender for a few seconds.

Finally, cut the small diced cucumber and place them in a bowl together with the gazpacho. Put it in the fridge for a few hours since this drink is to drink quite fresh.

More information about the recipe

Total time 20 minutes

Kilocalories per serving 214