Traditional Andalusian Gazpacho
Refreshing cold soup of ripe tomatoes, cucumber, bell pepper and garlic, emulsified with extra virgin olive oil. The perfect dish for hot Andalusian summer days.
Ingredients
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✓Tomates maduros1 kg
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✓Pepino200g
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✓Pimiento verde100g
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✓Ajo2 dientes
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✓Pan del día anterior100g
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✓Aceite de oliva virgen extra100ml
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✓Vinagre de Jerez30ml
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✓Salal gusto
Instructions
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1
Blanch tomatoes in boiling water for 30 seconds, then peel and remove seeds.
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2
Peel the cucumber and cut into large chunks.
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3
Clean the green pepper and chop it.
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4
Peel garlic cloves and remove the central germ.
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5
Blend all vegetables with a hand blender.
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6
Add the soaked bread and vinegar.
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7
Emulsify with olive oil in a thin stream.
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8
Season with salt to taste.
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9
Strain the gazpacho for a smoother texture.
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10
Refrigerate at least 2 hours before serving.
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