Traditional Gazpacho Andaluz(Spanish cold tomato soup)

This is the basic Andalusian Gazpacho recipe.

Ingredients (approx.for 4 people):

1 Kilo tomatoes (preferable plum tomatoes)

1/2 small onion

1 small green pepper

1 small cucumber

1 small cup of olive oil

 2 desert spoons of vinager

200 grams of bread preferably from the day before, soaked in water.

Small portions of diced tomatoes, red and green peppers, cucumber, onion and bread or croutons to sprinkle on top.

 Steps:

1: Put the tomatoes, onion, pepper, cucumber, vinager, oil and bread into a liquidizer. If you want to dilute it, add a glass of water. If you prefer a tangy garlic taste, add a small amount of fresh garlic to the mixture before liquidizing.

2: Put the mixture into a bowl, add salt and pepper and leave the gazpacho to chill for at least 1 hour.  Gazpacho is a Summer dish which is meant to hydrate and cool down your body. So the colder the better!!

3: Serve the gazpacho in soup bowls, with the portions of diced tomatoes, pepper, cucumber, onion, croutons etc on the table, so that everyone can add them to their bowl as they prefer.

For best results always try and use quality ingredients and serve the gazpacho really chilled. 

The perfect starter to a Summer meal.