Andalusian gazpacho
With the summer heat, this Andalusian gazpacho will refresh your summer dinners.
This recipe comes straight from Andalucia, memories of family holidays in Malaga, our favorite for the summer.
You will find different gazpacho recipes. This is a traditional Andalusian recipe, but each family has its variant. Most do not put onions or red peppers (but green pepper). If you find onion, it is precisely in accompaniment finely cut in gaspacho garnish.
This recipe is gluten free: it has no added water or bread. It is lightened in olive oil, but you can put up to 100 ml in place of 50 ml proposed.
Note: I leave gazpacho written in the Spanish way (in French we would write gaspacho instead).
Preparation (for 4 people)
- 1 kg ripe tomatoes, washed, peeled (not required) and seeded
- 1/2 onion (optional)
- 1 peeled and seeded cucumber
- 1 sweet green pepper seeded or Italian green pepper
- 50 ml of olive oil (extra virgin)
- 3 or 4 tablespoons of Xerex vinegar
- 2 cloves garlic, peeled and cut in half
- pink salt of the Himalayas and black pepper of the mill
- In a blender, introduce all the chopped vegetables, and other ingredients, and mix them for a few seconds until the mixture is homogeneous.
- Filter the gazpacho with a strainer, and adjust the seasoning as needed.
- Let stand at least 3 hours in the refrigerator.
- At the time of serving, add a drizzle of olive oil (and as decoration pieces of tomatoes, or cucumbers).
Information
Spinach is a source of antioxidants, vitamin B9 and fiber.
The consumption of spinach would have a beneficial effect on the eyes health. It is also a recommended food for people with anemia.
They are consumed both raw and cooked, and it is advisable to choose organics ones.
Information
Tomatoes are full of vitamins A, B6, C and K as well as folic acid and potassium. They also have two powerful antioxidants from its red color: beta-carotene protecting the skin, and lycopene whose antioxidant benefits increase with cooking.
