20:00, 14 Jun 2023, author: Ermakova M.

Andalusian gazpacho - less colorful, but more aromatic and tasty

Name: Andalusian gazpacho - less colorful, but more aromatic and tasty
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 5
Cuisine: European
Ingredients: For soup:; White bread - 70 g; Ice water - 300 ml; Tomatoes - 450 g; Greenhouse cucumber - 1 pc.; Green pepper - 1 pc.; Onion - 0.5 pcs.; Garlic - 2 cloves; Olive oil - 1 tbsp.; Vinegar - 1 tbsp.; Parsley - 1 sprig; Salt, pepper - to taste; For serving:; Red pepper - 1 pc.; Tomato - 1 pc.; Small cucumber - 1 pc.; Croutons - to taste; Water - for blanching tomatoes

Andalusian gazpacho is often served with guarnicion, toppings of diced cucumber, tomato and pepper, which are sprinkled on the dish by the eaters already on their plates.

Photo source: 123rf.com/profile_balash25

Andalusian gazpacho is made with water or ice, so its color is a maximum of pale pink. Fresh tomatoes will never give such a bright red as boiled juice. So Andalusian gazpacho in Spanish cuisine is considered to be related to Ahoblanco, which is generally completely white.

Andalusian gazpacho - less colorful, but more aromatic and tasty

Кухня: European, обед, калории: 40, время приготовления: 01:30

Ингредиенты

For soup:

White bread - 70 g

Ice water - 300 ml

Tomatoes - 450 g

Greenhouse cucumber - 1 pc.

Green pepper - 1 pc.

Onion - 0.5 pcs.

Garlic - 2 cloves

Olive oil - 1 tbsp.

Vinegar - 1 tbsp.

Parsley - 1 sprig

Salt, pepper - to taste

For serving:

Red pepper - 1 pc.

Tomato - 1 pc.

Small cucumber - 1 pc.

Croutons - to taste

Water - for blanching tomatoes

Рецепт

1. Tomatoes in the classic recipe should be blanched. If you don’t want to mess around, then just chop them lightly so that the blender is easier, he can’t handle whole ones.

2. We clean the onion and garlic and cut into pieces that will not pose a problem for the blender.

3. We cut the cucumber into plump washers, pepper - as you have to, break yesterday's white bread.

4. Puree vegetables with water, parsley and 1 tablespoon olive oil to any degree you desire. You can until smooth, you can leave the vegetables in pieces - there is no hard and fast rule.

5. Season the Andalusian gazpacho with salt, pepper and 1 tablespoon of red wine vinegar and refrigerate for at least 1 hour.

6. Immediately before serving, cut the guarnicion: cucumber, red pepper and tomato. Cucumber is usually peeled.

7. After the soup is served on plates, the eaters themselves take the guarnicion and slices of fried white bread.

Bon appetit!