Ingredients for Andalusia
Gazpachacho
1 kilo of ripe tomatoes
2 cucumbers
1 piece of red pepper
1 piece of green pepper
2 cloves of garlic
1 piece of onion
Steps to prepare Andalusia
Gazpachacho
We well clean the tomatoes and
wash all the vegetables we are going to use. It shouldtake into account that it
is a recipe that will not be cooked, and despite acidify it withthe vinegar, it
is very important that everything goes well clean. Cut the tomatoes
intoquarters and add them to a large bowl. Peel the cucumbers and cut them
ends. Cutthem into small pieces. Similarly cut the peeled onion and green
pepper.
We reserve we cut the bread into
small pieces and add some water, leave it to standfor 10 minutes. We help so
that the bread is tender if it is very hard and will be mucheasier to beat.
Peel the garlic and, as we will use raw, remove the Center so that youdo not
repeat. Add it to the bowl with the tomato, bread and other vegetables.
Pour the extra virgin olive oil,
sherry vinegar and salt. Blend with mixer until a liquidsauce. We pass this
sauce through a strainer or a Chinese (a colander with holesslightly larger
than the metal mesh strainers) to remove any bits of skin and smallnuggets
remaining until most thinly.
We tested if it is well salt and
not to taste with a little more. We only have put thebowl in the fridge and
allow it to cool.
You are now ready to enjoy!
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