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Gazpacho Andaluz Recipe

Enjoy a refreshing, authentic Gazpacho Andaluz with this simple yet flavourful recipe. Perfect for hot summer days, this chilled Spanish soup is vibrant and packed with nutrients.

 

Ingredients

 

1 kg Pear tomatoes
1 Green Italian pepper
1 Cucumber
2 Garlic cloves
50 ml Extra virgin olive oil
50 g Stale rustic bread
250 ml Cold water
5 g Salt
30 ml Sherry vinegar

 

Instructions

 

Prepare Ingredients:


Chop the pear tomatoes, green Italian pepper, cucumber, and garlic cloves into manageable pieces. There's no need to peel the tomatoes or the pepper, as the mixture will be strained later.


Cut the stale rustic bread into small pieces.


Blend the Mixture:


Place all the chopped ingredients into a blender.


Add 50 ml of extra virgin olive oil, 250 ml of cold water, and 30 ml of Sherry vinegar to the blender.


Blend the mixture until it is smooth.


Strain the Gazpacho:


Pour the blended mixture through a fine sieve, pressing down with a spoon to ensure you extract all the liquid. This will result in a smooth soup without skins or seeds.


Chill the Soup:


Transfer the strained gazpacho to a container.


Refrigerate for at least two hours to allow it to chill thoroughly.


Serve and Enjoy:


Once well-chilled, serve the Gazpacho Andaluz in bowls or glasses.
Optionally, garnish with finely chopped vegetables or a drizzle of olive oil.

 

 

Perfect Wine Pairing:

 

Enjoy your homemade Gazpacho Andaluz, a perfect blend of fresh and tangy flavors that will transport you to sunny Spain! Pair it with R&G Xerez Soleras Olvidadas Manzanilla, R&G Rueda Verdejo 2018 White Wine, or Jota de Toro Verdejo Barrica 2018 White Wine for the best experience. 

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