Andalusian gazpacho

Name: Andalusian gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 5
Cuisine: En
Ingredients: 2.2 lb vine tomatoes; ⅓ green bell pepper; ¾ cup water; 1 large cucumber; 1 garlic clove; 2 tsp olive oil; Salt to taste; Vinegar to taste

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Starter

Very Easy

20 min

56 Kcal

Want to get away from it all? Take your taste buds on a trip to southern Spain with our new video recipe: Andalusian Gazpacho!!

Ingredients

2.2 lb vine tomatoes
⅓ green bell pepper
¾ cup water
1 large cucumber
1 garlic clove
2 tsp olive oil
Salt to taste
Vinegar to taste

Estimated cost: 3.31€ (0.66€/serving)

Preparation

Wash and chop the tomatoes, cucumber, and green bell pepper.
(You can peel the cucumber if you like. If you leave the skin on, your gazpacho will simply be a darker color.)
Peel the garlic and cut it in half. Use the tip of a knife to remove the germ in the center.
Place the bell pepper, cucumber, and half the tomatoes in a blender.
Blend.
Add the rest of the tomatoes and blend again.
Add the garlic, olive oil, salt, vinegar, and half the water.
Blend.
Strain the mixture through a sieve. This will remove all the seeds from the tomatoes, cucumber, and bell pepper from the gazpacho.
Finally, add the rest of the water and mix well.
Cover the mixture with plastic wrap and refrigerate for 1 hour.

For garnish:
Spoon the gazpacho into a bowl and add a few cubes of tomato, cucumber, and/or bell pepper in the center.

And there you have it!

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FAQ ❓

What is the secret to making the perfect Andalusian Gazpacho?

The key to a perfect Andalusian Gazpacho lies in using ripe, high-quality tomatoes and allowing the mixture to chill for at least an hour to enhance the flavors.