Gazpacho


Spanich raw soup with various vegetables, the Andalusian traditional recipe.

Category : Soup

Cooking: 0 minutesPT0M

The name comes from the Spanish word gazpacho thatis a dish of baked clay in which they were preparing this soup. Preferably use olive oil and sherry vinegar.
Here is the recipe for Andalusian gazpacho, vegetable based and has nothing to do with gazpacho Manchegan that contains meat, nor with the gazpacho recipe Extremaduran is of Portuguese origin.
Note that this recipe is more sensitive to the original recipe that does not include fennel but adds breadcrumbs.

Ingredients

  • Tomato: g
  • Cucumber: g
  • Onion: g
  • Bell pepper: 10g
  • Olives: 20g
  • Garlic: 5g
  • Fennel: 1g
  • Vinegar: 2g
  • Oil: 2g
  • Chili pepper: 1g

Ustensiles

    Mixer.

Preparation


    Wash vegetables.
    Cut the tomatoes into pieces.
    Cut the cucumber en remove the seeds and skin.
    Cut onion into strips.
    Cut peppers in half and remove seeds.
    Mix all ingredients except olives.

Serve


    Very cold.
    The olives can be presented on skewers or next the soup.

Nutritional AssessmentIG: Negligible
Calories: 26 - 1% of daily needs (approximation).