Andalusian Gazpacho
Soups • Spanish
Description
Andalusian Gazpacho
Ingredients
- White bread 0 oz
- Tomatoes 25 oz
- Mayonnaise 5 oz
- Vinegar essence 3 tablespoons
- Courgette 1 piece
- Onion ½ head
- Chopped Sage Leaves 1 tablespoon
- Sugar a pinch
- Red Long Chili Peppers to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare shaped ice cubes in advance. Soak the bread (without crusts) in a small amount of warm water. Peel and grate the onion. Blanch the tomatoes in boiling water and remove their skins. Peel the cucumber.
Step 2
Finely chop one tomato, mix it with the soaked bread, and blend in a blender or food processor.
Step 3
Add the mayonnaise diluted with 3% vinegar to the bread-tomato mixture and mix well. Pour in 0.5 liters of water, add sugar, salt, pepper, and grated onion, and mix.
Step 4
Chop the remaining tomatoes and cucumber and blend them, then add to the soup.
Step 5
Before serving, pour the gazpacho into bowls, add a couple of ice cubes to each bowl, and sprinkle with chopped parsley on top.
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