GAZPACHO

We have already had over 30 Celcius degrees in Madrid!  Especially in Andalusia, the homeland of Gazpacho, people think that they are about to evaporate during the summer days with 45-50 Celcius degrees. However, thanks to Andalusian cuisine, we have a solution: Gazpacho! A glass or bowl of ice-cold Gazpacho can even regulate the blood pressure and keep your stomach full. It is very easy to prepare it at home and now all you have to do is enjoying the Sevillana music with a glass of Gazpacho in your hand…

Sevillana

Ingredients

• 7 pear tomatoes

• 2 green peppers

• 1 red pepper

• 1 onion 

• 1 cucumber

• 1 clove of garlic (Pry the germ out )

• 2 slices of bread 

• 40 ml vinegar

• 100 ml oliveoil

• Salt

Chop 6 tomatoes, 1,5 green pepper,1/2 red pepper, ½onion, ½cucumber, 1 clove garlic and place them into a bowl. Add some vinegar, salt and 2-3 ice cubes; mix them all. Cover the bowl with a cling wrap, keep it in the refrigerator for 1 hour.

Meanwhile, cut the crusts of bread and chop it into small cubes, toast them in the oven or on the grill. Peel the tomato, take its seeds out, chop it into very small cubes. Chop 1/2 onion, ½red pepper, ½green pepper and ½cucumber into very small cubes as well. Season the chopped vegetables with some vinegar and salt. (We will serve them as garniture)

Take out the vegetables that you marinated from refrigerator. Add 2-3 ice-cubes and grind it in blender for 2 minutes. Then, add vinegar and salt and grind for another 1 minute. Finally grind for 1 minute while adding the olive oil slowly to emulsify. Strain it.

Put 2 tablespoons of garniture in the middle of the bowl, a few pieces of toasted bread on it, pour the Gazpacho around it. 

Buen provecho!

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