Gaspacho at the Andalusian

Gaspacho at the Andalusian

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Want sun? Head to Andalusia with this fresh and vitaminized gazpacho recipe.


  • For 4 people :
  • 1 kg of tomatoes
  • 1 cucumber and a half
  • 1 red pepper
  • 1 green pepper
  • 2 stalks of celery
  • 1 fresh onion
  • 1 clove of garlic
  • 1 half untreated lemon
  • 1/2 c. balsamic vinegar
  • 3 drops of Tabasco
  • 1 bag of croutons
  • 4 c. tablespoon of olive oil
  • salt
  • pepper.


Scald the tomatoes for 1 minute then peel them, seed them and cut them into cubes. Keep 1/4 in a ramekin and reserve the rest. Pour in ramekins the croutons as well as the following vegetables cut in very small dice: the half cucumber peeled and seeded, half of the peppers red and green washed and seeded and 1 celery stalk. Cut the remaining vegetables, half lemon, peeled onion and garlic into pieces and mix with the remaining tomatoes. Add salt, vinegar and Tabasco and mix again until you obtain a homogeneous liquid puree. Pour into a tureen. Cover it with cling film and the ramekins. Put everything in the fridge 5 to 6 hours minimum. Sprinkle the gazpacho with a drizzle of olive oil and serve it in bowls where everyone will add the dice of reserved vegetables.


  1. Zologrel

    I don't know what here and we can tell

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