Andalusian gazpacho (Gazpacho al andaluz)

Description

- ¿Que tiene este gazpacho? - Tomate, pepino, pimiento, cebolla, una puntita de ajo, aceite, sal, vinagre, pan duro y agua. El secreto está en mezclarlo bien. "Mujeres al borde de un ataque de nervios" - What's in the gazpacho? - Tomatoes, cucumbers, peppers, onions, some garlic... Oil, salt, vinegar, croutons and water. The secret is to mix everything well. "Women on the brink of a nervous breakdown." No one in the cinema has shown better than Almodovar how to make gazpacho. From myself, I would add that the most important thing in this soup is fresh vegetables and the right tomatoes: juicy, pink, strong-smelling, with a thin skin. There are dozens of recipes for this soup in Spain. Some add jamon, meat, soy sprouts, grapes, almonds, various herbs. Some even serve it hot. The taste of gazpacho is highly dependent on the region and local produce. I personally like Andalusian the best.

Cooking

Step 1

Peel the skin off the tomatoes. The easiest way to do this is by dousing the tomatoes with boiling water.

Step 2

We also peel the cucumbers, then cut 2 cucumbers, 1 bell pepper, onion and tomatoes into large cubes.

Step 3

Salt, crush 3 cloves of garlic in a mortar, add half a loaf, broken into pieces, pour 3 tbsp. olive oil. Let it brew.

Step 4

In a blender (if you have a stationary one), we throw bread with spices, chopped vegetables, red pepper, add the remaining olive oil and vinegar. We mix everything well. If you have an immersion blender, then we will mix in a saucepan, after rubbing the walls of the saucepan with a clove of garlic.

Step 5

If the soup is thick, dilute with cold water or add ice.

Step 6

Since gazpacho is usually served with additional ingredients separately (finely chopped cucumbers, peppers, croutons...), I advise you to prepare the supplements in portions before serving the gazpacho on the table. Accordingly, finely chop the remaining 6 cucumbers into 6 servings (having previously peeled the skin from them), 1 bell pepper and dry the croutons from the remaining half of the loaf in the oven.

Step 7

Before serving, gazpacho must be removed for at least 1 hour (preferably 8 hours) in the refrigerator.