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Lorenza

Lorenza Ávila

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Recipe of Andalusian gazpacho
Recipe

Andalusian gazpacho

3h
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Rich cold tomato soup, red pepper, cucumber and red onion.
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Ingredients

6 portions
  • 1 cucumber, cut and seedless (not peeled)
  • 2 red peppers, cut and seedless
  • 4 tomatoes, big reds
  • 3 cloves garlic
  • 3 cups tomato juice
  • 1/4 cups White wine vinegar
  • 1/4 cups olive oil
  • 1/2 tablespoons salt
  • 1 teaspoon black pepper

Preparation

Chop the cucumbers, red peppers, tomatoes and red onion in cubes of about 2 cms.
Put each vegetable separately in the processor and press until they are finely chopped.
After chopping each vegetable, mix in a bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and refrigerate at least 3 hours.
Serve with diced cucumbers, croutons, and a few drops of olive oil.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Katherine Aguirre
10/05/2013 14:51:05
Rico Me gusta esta receta, para un dia caluroso!!

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