Recipe: Andalusian gazpacho

Ingredients

• 1 kg ripe tomatoes
• 1 small cucumber
• 1 green pepper
• 1 garlic clove
• 50 ml extra virgin olive oil
• 1 tablespoon sherry vinegar
• Salt

Method

1.- Wash and chop the vegetables.

2.- Blend them with the garlic, oil, vinegar and salt until you get a smooth cream.

3.- Strain it for a smoother texture.

4.- Chill in the fridge for at least 2 hours and serve very cold.

A little history

Gazpacho has ancient Andalusian roots: before the tomato arrived from the Americas it was made with bread, garlic, oil and vinegar. Today it is Spain’s refreshing summer dish.

Tip: Use very ripe tomatoes: the flavour of gazpacho depends almost entirely on them.

You may also like: Spanish omelette (tortilla de patatas), Pad thai, Zucchini soup.