Lorenza Ávila

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Lorenza Ávila

Andalusian gazpacho

Name: Andalusian gazpacho
Prep time: 180 min
Cook time: 180 min
Yield: 6
Cuisine: Española
Ingredients: 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

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Lorenza Ávila

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Rich cold tomato soup, red pepper, cucumber and red onion.

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Ingredients

6 portions

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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.