Ingredients for the preparation of traditional Andalusian gazpacho
1 kg of pear tomatoes
1 cucumber (200 g approx.)
1 green pepper (100 g approx.)
1 white onion (100 g approx.)
2 cloves of garlic
2 Tbsp of extra virgin olive oil
1 Tbsp apple cider vinegar
250 ml of natural mineral water
1 tsp of red paprika
½ tsp salt
Makingn process of traditional Andalusian gazpacho
Peel and chop the tomatoes and also chop the cucumber, green pepper and white onion into medium dices. Add all these vegetables to a blender or food processor vase.
Next, add the garlic cloves as well as the salt and red paprika and half the glass of water. Follow by blending all this slowly and then to full power.
Add the rest of the water as needed to obtain a well-blended tomato soup consistency and then add the extra virgin olive oil and apple cider vinegar.
Taste this soup and add salt to taste if necessary. Optionally, to obtain a more liquid gazpacho, it’s possible to add more water. Remember to keep it in the fridge and stir the mixture before serving.
