Tapas Thursday – Gaspacho

Try this recipe for a lovely Spanish summer soup.

Shared by Sarah at www.islacanelaholidays.com

Originally shared by +Lecrín Valley Villa Rental Granada Spain.

Gazpacho Andaluz
Everyone has heard of Gazpacho, the refreshing and nourishing Spanish cold soup, ideal for the summer. With the high temperatures here in Andalucia, I thought I’d just reshare this post with you.

This is a recipe for you to follow.

1 kg ripe tomatoes.
1 green, Italian type pepper.
1 cucumber of about 250 gr.
100 Gr onion.
1 garlic clove.
4 tablespoons of extra virgin olive oil.
4 tablespoons of white wine vinegar.
1 cup of cold water. (Optional)

Wash and peel the tomatoes, cut into four pieces and put them in the blender.
Wash the cucumber and cut into pieces.
Wash the pepper remove the seeds and cut into pieces.
Peel the garlic, cut in half and remove the central stem so that the gazpacho doesn’t repeat on us.
Take the peeled piece of onion and add along with the cucumber, pepper and garlic.
Put everything together with the tomato that we already have in the blender.
Blend all the vegetables, add a teaspoon of salt, the extra virgin olive oil and the vinegar.
Taste and rectify salt or vinegar if needed.
Continue blending into a smooth cream. Depending on the type of tomato and depending on the taste of each one, we can add a little cold water or not, to obtain a thicker or thinner consistency.
Put in the refrigerator for 2-3 hours before serving.
Accompany with bits of cucumber, pepper and onion. And you can also add a few small pieces of Apple (optional).

Bob’s your uncle – Gazpacho Andaluz! ¡Buen provecho, amigos!

Recipe from the blog Cocinando con Encarni bit.ly/1lE0wLf

Post reshared by Susan at www.casatagomago.com

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