Gazpacho

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Recipe

Higuera de Calatrava

Olive oil

https://www.diariojaen.es

Lola Liébana

Difficulty: Fácil

People: 4

Ingredients

• 4 large tomatoes
• 1 onion or spring onion
• 2 cloves of garlic
• 1 cucumber
• 1 green pepper; bread from the day before;
• a good drizzle of extra virgin olive oil (EVOO)
• Salt
• vinegar

Preparation

For this recipe, it is important to have ripe tomatoes, "color yourself". Hence the intensity of its flavor.

First, peel the tomatoes, garlic, onion, and cucumber. Reserve.

The traditional way of production consists of crushing the garlic, onion and salt in a basin, with the mortar mallet. Pour in the oil and lock well with circular movements. Add the rest of the ingredients and mash well. Today, the blender makes it easier for us to prepare.

Tip: If you want your gazpacho to gain in flavor and intensity. Place all the ingredients in a bowl or bowl. Crush the garlic thoroughly first. Add the bread, salt, oil and vinegar. Let it marinate in the refrigerator overnight. The next day, blend with a little fresh water. Serve as a first course.