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Gazpacho Andaluz (spain)


  • 1 Kg Tomatoes
  • 1 clove garlic
  • 1 medium cucumber
  • 1 red bell pepper
  • 1 piece of stale bread, soaked in water to soften
  • 1 large onion
  • 3/4 cup oil (olive oil)
  • 3 tablespoons vinegar
  • Salt


Put the garlic, cucumber, vinegar and chile pepper in a blender and blend until it is creamy. Add equal parts of tomato, bell pepper and bread. Add salt to taste. Put it in the freezer and freeze until firm. If the mixture is too thick, you may need to add more water. Gazpacho Andaluz (Spain) 1Kg de tomates 1 diente de ajo 1 pepino mediano 1 pimiento rojo 1 trozo de pan duro remojado 1 cebolla grande 3/4 vaso de aceite 3 cucharadas soperas de vinagre sal Se ponen en el vaso triturador el ajo, el aceite, el vinagre, el pepino y la cebolla hasta conseguir una crema blanca espesa, y se pasa por el pasapuris. Despues se van triturando en varias veces los tomates, pimiento y pan a partes iguales. Una vez pasado todo por el pasapuris, se mezcla biin,rectificandose el punto de sal y se introduce en la nevera hasta que esti bastante firmo. Si queda muy espeso se puede ir aqadiendo un poco de agua mientras trituramos los alimentos.

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This is the most authentic recipe on the site for Gazpacho, Spaniards use green peppers.


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