Creative ingenuity, simplicity, nutritious, powerful... these are the great powers of this very popular and historical “cold soup” with peasant roots. Eaten from a bowl with a spoon or drunk from a glass, it is one of the most immediate and indisputable references of Andalusian and Sevillian gastronomy. The principle is impeccable and easy to make: just good red tomatoes, garlic, soaked bread crumbs, olive oil and quality vinegar, salt and water. Everything goes in raw, crushed or mashed and later strained to avoid lumps and to facilitate emulsion. Sometimes creamy, it is always to the taste of the consumer. Neatly isotonic, gazpacho elevates hydration levels and provides considerable amounts of vitamins and minerals, in addition to refreshing and gratifying with its natural exquisite taste. Served very cold. The proportions of one ingredient to another will help you achieve your desired results.
- 4 or 5 ripe tomatoes
- Half green pepper
- Half cucumber.
- 1 clove garlic
- Half loaf of bread (soaked in water)
- Extra virgin olive oil
Crush the tomatoes, pepper, cucumber, garlic and bread in a bowl with the salt (to taste).
As we beat everything, add the oil (about half a glass) until the mixture is well bonded. Add a little vinegar and finish mixing.
Place in the refrigerator until very cold. Serve and enjoy!