Friday, 24th November 2017
RECIPES Article
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This Month's Magazine
This month's recipe: Gazpacho

This month's recipe: Gazpacho

Now that we approach summer, it may be useful to start adopting this thirst quenching but nourishing soup introduced to Andalucia by the Ancient Rromans who needed to replenish with all the necessary salt and vitamins while building roads and aqueducts under the scorching Spanish sun. It is often referred to as the liquid salad.

Ingredients

  • Eight very red tomatoes
  • 1 large cucumber
  • Una rebanada de pan de molde
  • 2 garlic cloves
  • 2 Peppers red or green
  • Olive Oil
  • Wine Vinegar
  • Salt & freshly ground pepper


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Instructions

  1. To start with make sure that all vegetables are washed properly.
  2. Peel the Peppers and the tomatoes in boiling water and remove al seeds. It is fundamental that all veggies are very clean and without any seeds or skin.
  3. Cut the vegetables into pieces and place in a liquidiser with the garlic, the bread, a good quantity of olive oil, a drop of vinegar, salt, pepper and a little water. The liquid must be perfectly smooth without any bits or fragments.
  4. Place in a container and add a bit more water if you think it it too thick.
  5. You can serve as a drink or as a cold soup with some toasted bread (croutons) and diced tomato, cucumber and pepper.



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