Gazpacho
People: 4
Difficulty: Fácil
• 4 large tomatoes • 1 onion or spring onion • 2 cloves of garlic • 1 cucumber • 1 green pepper; day-old bread; • a generous drizzle of extra virgin olive oil (EVOO) • salt • vinegar
Preparation
For this recipe, it's important to use well-ripened, deep red tomatoes. This is what gives the dish its intense flavour. First, peel the tomatoes, garlic, onion and cucumber. Set aside. The traditional method involves crushing the garlic, onion and salt in a large earthenware bowl using a mortar pestle. Add the oil and work it in well with circular movements. Add the rest of the ingredients and crush thoroughly. Nowadays, a blender makes preparation much easier. Tip: If you want your gazpacho to gain in flavour and intensity, place all the ingredients in a bowl or large earthenware dish. First crush the garlic at the bottom. Add the bread, salt, oil and vinegar. Leave to macerate in the fridge overnight. The next day, blend with a little cold water. Serve as a starter.
