Authentic Gazpacho - Southern Spain |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Being from southern Spain myself I am always taken aback a little when I see recipes for Gazpacho that ask you to use tomato juice, parsley, sometimes cilantro, hot sauce, etc. I would like to share with you the simple, authentic, centuries old recipe for this fantastic, super healthy, flavorful dish. The one variation that is widely accepted to this recipe is the use of blenders versus the mortar and pestle of yesteryear. I hope you enjoy. Cook's note: I subscribe to South Beach Diet regime so I omit the bread but feel free to add a few ounces to yours if you like Ingredients:
6 -8 roma tomatoes (may use other ripe varieties but roma is typical) |
1/2 yellow onion (red may be used if you like it spicy) |
2 -3 garlic cloves |
1/2 large cucumber |
1/2 green pepper |
1/3 cup extra virgin olive oil (carbonell is my favorite) |
1 1/2 teaspoons wine vinegar (never balsamic) |
1 teaspoon salt |
8 -9 ounces bread (optional) |
Directions:
1. Cut tomatoes, onion, pepper, cucumber and garlic roughly. Put in blender, Add salt and vinegar. Turn on medium high. Blend for approximately 2 minutes. With lid firmly in place open center cap and add bread while continuing to blend. Slowly add olive oil like a trickle. Continue to blend for 30 or 45 seconds. Serve and enjoy.
|
|