Another typical gazpacho recipe from the Andalusian region in Spain. The Andalusian Gazpacho is one of the most traditional cold soups of the summer season when what they want are refreshing dishes. Follow the step by step of this easy recipe and learn to prepare the real Andalusian gazpacho.
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make Andalusia gazpacho: |
| 2 units of mature tomato 30 grams of pepper 60 grams of cucumber ¼ clove of garlic 30 grams of onion ¼ green apple unit 1 teaspoon of olive oil 3 tablespoons of vinegar dessert 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Andalusia gazpacho:
1. Wash all ingredients well.
2. Prepare the ingredients. To do this, peel and cut the tomatoes in rooms. The pepper, remove the seeds and the base to chop it in medium paintings. Also cut the onion into medium paintings and peel and cut the cucumber in the same way. The garlic remove the germ from the middle or the green part. Reserve a piece of cucumber for final decoration.
3. Then place all the ingredients to the blender letting it work until they find whole pieces.
4. Later we add salt, oil and vinegar, testing and correcting the seasoning to taste. After being seasoned, 5 more seconds are liquefied to obtain the ideal texture of the true Gazpacho of Andalusia.
5. We cut the cucumber reserved in small cubes and do the same with the apple.
6. We serve the well-cold Andalusian gazpacho and decorate the plate with the cucumber and chopped apple. I also recommend trying beet gazpacho.
