Thursday June 13, 2013
There is nothing like a gazpacho to beat the heat! So we will show you how to prepare the best Gazpacho at Andalusian style of course!
100g slightly stale crusty white bread, soaked in cold water
1kg very ripe tomatoes, diced
1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
200ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste
1 l. Water
1. Mix the diced tomatoes, peppers and cucumber with the crushed
garlic and olive oil in the bowl of a food processor or blender. Squeeze
out the bread, tear it roughly into chunks, and add to the mixture.
2. Blend until smooth, then add the salt and vinegar to taste and stir well.
3. Pass the mixture through a fine sieve, then add water to make a soup with te mix, cover and refrigerate until well chilled.
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