Gazpacho Andaluz

Rating: 4.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Blanch (scald) tomatoes, peel, cut in half and remove stalks. Scrape out seeds and liquid with a teaspoon, dice tomato flesh. Remove peel from onion and garlic, dice onion, press garlic through a press. Halve bell bell pepper, remove seeds and stalks. Remove the skin from the cucumber, cut in half and scrape out the seeds.

Cut both vegetables into small cubes and store one third of each vegetable in the refrigerator. Soak white bread in water and squeeze. With the remaining vegetables in a hand blender form and zermusen. Season to taste and add oil and vinegar. Fill up with iced water and chill the soup in the refrigerator or freezer, but do not freeze.

!!! Before serving, stir well and season again. Serve the vegetable cubes in dessert bowls.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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