recipes (continued)
Andalusia Gazpacho
100 g day old bread
800 g ripe red tomatoes, peeled
1cucumber
2green peppers, seedless
1peeled garlic clove
100ml virgin olive oil
14g vinegar
750ml water
Salt to taste
Fill a bowl with water and add bread. Soak.
Cut into pieces the tomatoes, cucumber and peppers; then place in the blender. Blend.
Add the garlic and blend.
Add the soaked bread, salt, vinegar and oil. Blend until homogenous. Add water little by little until the desired consistency is reached.
Place in a separate container and chill in the refrigerator for at least 4 hours.
Gazpacho
690 g ripe, red tomatoes – seedless
690 g red pepper
460 g red onion
115 g celery
260 g cucumber
5 g minced garlic
60 ml red wine vinegar
475 ml vegetable juice Cayenne to taste
5 g cumin
Dice red tomatoes, red peppers, red onions, celery and cucumber. Mix together in a large bowl. Separate in half, putting half in the blender.
Add garlic and vinegar to the blender and puree.
Add vegetable juice, cayenne and cumin to blender and blend.
Pour puree over remaining half of vegetables. Refrigerate overnight.
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