Gazpacho Andaluz
Seeing as the weather is scorching today (31°C for any future references) it calls for a cool, refreshing recipe that is FULL OF GOODNESS.
Gazpacho is a classic Andalusian dish that is eaten all-round summer. Compared to our modest 30°C, in Andaluzia at this time of year expect temperatures of 40+°C. You need something refreshing, and as enjoyable as drinking beer and sangria sounds, you need something that is nutritious as well! Yin and yang right… In fact many Andalucian people work in rural areas harvesting crops under the Spanish sun. How do they keep going? Well I guess now you know!
As far as dishes go I really can’t think of any that are as fresh and nutritious as Gazpacho, and if you just put a bit of time and care into the dish you’ll end up with a truly stunning dish. Perfect for those scorching hot days, this takes no more than 10 minutes and with some finely diced peppers, cucumbers and boiled egg then layered with jamon… you’re onto a winner. That’s a promise.
Ingredients
Serves 3-4
500g vine tomatoes
Half a Green Pepper
Half a Cucumber
(Optional) Half an onion, finely chopped
(Optional) 25g stale bread soaked in water
1 Garlic clove
25ml extra virgin olive oil
250ml Ice cold water
2g Sea Salt
15ml Vinegar (Preferably Sherry or White Wine Vinegar)
Method
Roughly chop all the vegetables and place them in your blender. If you are going to add onion make sure it is finally chopped.
Add oil, vinegar and water.
Blend for around 4-5 minutes until you have a smooth, soup-like consistency
Pass through a sieve using a ladle to help it through.
Serve or place in the fridge to get extra cold for later.
Serve the gazpacho with some diced cucumber, peppers, boiled egg and jamon.
I assure you this is the most refreshing of dishes that is packed with nutrition. Perfect for a hot summers day. Enjoy!