1/2 kilo Ripe Tomato
1/2 Green Pepper.
1 Garlic Clove.
1/2 Cucumber.
1 tablespoon of olive oil.
4 tablespoons of wine vinegar.
1 slice of white bread (if you don't have , you can use sandwich bread)
a pinch of salt to taste
Blanch and peel the tomatoes and place in the blender glass, add the peeled and chopped cucumber, the pepper, the garlic and the bread soaked in water.
Blend for a few seconds and add the salt, vinegar and oil, testing to rectify if necessary.
Pass through a very fine strainer (to make it soft) and let it cool .
Serve the Andalusian gazpacho in individual cups accompanied by a garnish of bread cubes, cucumber, onion, tomato and hard-boiled egg , or just like that.
Advice : I recommend taking the gazpacho very cold, there are those who consume it with an ice inside.
Always in Spain in summer time, we have for dinner or before lunch "un gazpachito" and watermelon for desert. Remains me of spanish summer at homme.
(for lazy ones I recommend you Gazpacho Alvalle👌😉😉😉👌 you can find it in big Sainsbury's or when Spanish week in Lidl)
Red Bean Chilli
Beef Cobbler with Cheese and Rosemary Scones for Lytham's Casserole Off
My version of Greek salad
