Gazpacho
Instructions
It's a typical Spanish soup must be served very cold Blend wrung bread, vegetables, oil, vinegar, salt and a little water until you get a thick, creamy, not so much.
Pour gazpacho in a soup-tureen and leave it to cool in the refrigerator for at least an hour.
Serve with ice cubes and the accompanying vegetables.
Ingredients and dosing for 4 persons
- 1000 g of ripe tomatoes peeled and seedless
- 1/2 cucumber peeled
- 1 clove of garlic
- 1/2 green pepper
- 100 g of stale bread soaked in water
- 5 tablespoons of olive oil extra virgin
- 1 tablespoon of red wine vinegar
- Water
- Salt
- Pepper
- To accompany:
- 1 diced tomato
- 1 green pepper cut into small cubes
- 1/2 onion cut into cubes
- 2 hard-boiled eggs cut into small cubes
- 1 diced cucumber