Andalusian gazpacho
Approx. 15 min total · 4 servings
A chilled soup of fresh vegetables, olive oil and vinegar, with no raw egg.
Ingredients
- 1000 g Tomato
- 200 g Cucumber
- 150 g Bell pepper
- 5 g Garlic
- 50 ml Olive oil
- 20 ml Vinegar
Salt and pepper to taste; water as directed. Unpriced: not assumed free.
Method
- Wash all vegetables well under running water. Peel cucumber and garlic; remove pepper seeds and tomato stems.
- Chop vegetables and blend until smooth. Work in batches if the blender is small.
- Add oil, vinegar and salt to taste. Blend again; add up to 150 ml cold water for a thinner texture.
- Serve cold. If not eating immediately, cover and refrigerate at 4°C or below; additional chilling is not included in the approximate time.
Ingredients on offer
Local availability not confirmed.
1000 g Tomato
No price
200 g Cucumber
No price
150 g Bell pepper
No price
5 g Garlic
No price
50 ml Olive oil
No price
20 ml Vinegar
No price