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Gazpacho Anadaluz

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Level: Easy

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Description

Gazpacho Anadaluz is the perfect summertime soup from Spain. It’s raw, refreshing and the perfect use for the ripe tomatoes filling the farmers markets this time of year.

Ingredients

  • 3 slices Crusty White Bread With The Crust Cut Off
  • 1 pound Tomatoes, Skinned, Seeded And Chopped
  • 1  Cucumber, Peeled And Diced
  • 1  Green Bell Pepper, Stem And Seeds Removed, Diced
  • 3 cloves Garlic (peeled And Diced)
  • ½ cups Olive Oil
  • Salt To Taste
  • 2 Tablespoons Sherry Vinegar

Preparation

Cut the bread into cubes, put it into a bowl and pour water over the top, just enough to cover it. Leave it to soak for 30 minutes.

Put the tomatoes, cucumber, bell pepper and garlic in a blender, then add the bread with the water that covered it, and finally the oil. Purée the whole mixture. Add enough water to reach the desired consistency and pulse to combine. I added about half a cup of water to mine.

Pass the mixture into a bowl through a fine sieve and season with salt and vinegar. Place the gazpacho in the refrigerator for at least 1 hour.

Drizzle with olive oil and serve with garnishments.

¡Que aproveche!

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