We are going to prepare a rich Andalusian Gazpacho of the grandmother, a traditional summer dish of Andalusia, but which is widespread throughout the Spanish geography. The gazpacho is a very popular cold tomato soup during the months of heat due to its easy elaboration, its exquisite to flavor and the economic one that is. The ingredients of the Andalusian gazpacho are very basic: tomatoes, onion, garlic, cucumber, pepper, bread, oil, vinegar and salt, all of them economical and simple to achieve. But as always happens with all dishes, in each area they have their way of doing so, so much so, that many are the people who prefer to omit the cucumber, bread or onion, for example. Likewise, the texture is totally adaptable to the tastes of each one, since more or less liquid can be done. For us to have a good Andalusian gazpacho, it is best to use good tomatoes, choose them mature but have a good taste. The rest of the ingredients the same must be fresh, with this the success is assured. For more details, stay in recipes and discover with us how to make Andalusian Gazpacho, grandmothers original recipe.
| 🚻 4 Diners | 🕘 30m | 🍵 Central | 🤯 Distinct Very Low |
| Ingredients to make grandmother Andalusian gazpacho: |
| 1 kilogram of tomatoes. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make grandmother Andalusian gazpacho:
1. Prepare all the ingredients of the Andalusian Gazpacho. Have the water in the fridge to be fresh and you can take your gazpacho as soon as you finish it. That said, wash all the ingredients and peel the cucumber and tomatoes, the latter can also take away the nuggets. Cut the onion and the pepper into pieces.
2. Add the previous ingredients in a bowl or in the glass of a kitchen robot, depending on where you are going to crush them.
3. cut the bread into thin slices and add them to the bowl. The bread can be from the previous day, since when moistening it will be crushed perfectly. In fact, the Andalusian Gazpacho recipe is one of the most used to take advantage of hard bread.
4. Pour part of the water and start crushing. Remember that you can use a robot or an electric blender. As everything is crushed and you see the consistency, you must add more water to adjust the texture to your liking. Before dressing it, you can strain it to remove any rest of the skin or nuggets.
5. When Grandmas Andalusian gazpacho is to your liking in texture, add the oil, vinegar and salt, crush and try it to check if you need to add a little more than one of these ingredients. Reserve it in the fridge so that at eating it is very cool.
Trick: We like to put the dressing when crushed because the flavor changes. It is also better to leave it a little soft, since when you spend a while, the taste of the ingredients is more noticeable.
6. When serving it, you can add stumbles, as my grandmother said. To do this, itchy pieces of cucumber, onion, pepper, bread and put them in a tray or in dishes so that each diner adds these pieces to their liking. And ready! Grandmas Andalusian Gazpacho recipe is prepared to be taken as a cold soup or like a drink during the appetizer.
7. If you liked the grandmothers Andalusian Gazpacho recipe, do not miss the video in which we show you all the steps and you can better observe the texture.
