In these hot summer days, let’s prepare together a light vegetable cold soup, fresh yet full-flavoured, typical of Spain: the Andalusian gazpacho.
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Hi all of you friends, I’m Sonia and today we’re outdoors to prepare some fresh summer recipes. And nothing’s fresher than the Andalusian gazpacho, a cold vegetable soup typical of Andalusia, a very hot region in the south of Spain, that I’m sure you’ll like very much. Let’s see together what ingredients we’ll need:
• 1 cucumber
• 1,3 lbs (600 g) of red ripe tomatoes
• 1/5 cup (50 ml) of extra virgin olive oil
• less than ½ cup (100 ml) of white-wine vinegar
• 3,5 oz (100 g) of white bread (with crust removed)
• salt / pepper • 1 onion
• 1 clove of garlic
• ½ red bell pepper
• 1 green bell pepper
And as accompaniment we can serve:
• cubes of cucumber, hard-boiled eggs, onion and toasted bread
Let’s make together the Andalusian gazpacho:
In a bowl, cut the bread, cover with water and add the wine vinegar. Let it soak for a bit, after that squeeze it. In another bowl, cut all the vegetables: peel the cucumber and cut into thin slices; remove the seeds and strings from the peppers and cut into strips; cut the onion into rings, as well as the garlic and the tomatoes, after removing the seeds. Now put all these ingredients in a blender.
After putting the vegetables in the blender, add the extra virgin olive oil… salt and pepper… and finally the white wine vinegar, according to your taste. Now we can run it.
When all the vegetables are puréed, add the squeezed bread. Run for few more seconds.
Before serving the gazpacho, let it in the fridge for few hours, since it must be very cold. Otherwise, you can add some ice and crush it together with the other vegetables. From Sonia and Giallozafferano, bye bye and see you next video recipe.