Soups and creams
The Andalusian gazpacho recipe in the style of Carlos Arginiano. A refreshing dish based on ripe tomatoes, black pepper, cucumber and olive oil, perfect for summer enjoyment!
Ingredients of the traditional Andalusian gazpacho recipe:
- 1/2 kg of ripe tomatoes
- 1/2 green pepper
- 1 clove garlic
- 1/2 cucumber
- 1 for olive oil
- 4 tablespoons wine vinegar
- 1 slice of white bread (if you don’t have white bread, use sliced bread)
- fine salt
Preparation of the traditional Andalusian recipe Gazpacho:
Sheld and peel the tomatoes and enter in the cup of blender, add cucumber peeled and cut, pepper,, Garlic and bread soaked in water.
Pieces for a few seconds and add Sol,, vinegar and butter adjustment testing if necessary.
It passes Chinese to the tureen and cool for an hour.
Serves Andalusian gazpacho in separate cups accompanying with garnish from dice for bread, from cucumber, from onions, from tomato and on hard boiled egg.
We recommend that you take the gazpacho well studThere are also those who consume it with ice inside. To make it redder, you can use half of the salad tomatoes and the other half of the pear; both very mature.
We present a selection of recipes for gazpacho, published in 55000 Recipes and prepared by our chefs: Carlos Arginiano, Eva Arginiano, Bruno Oteiza. The best recipes always in 55000 Recipes.
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I will see you on another recipe.
David from 55000 Recipes