Hello to everyone on this hot hot Friday and practically the weekend ....and on a day like today I think there's nothing better than a chilled soup like Andalusian Gazpacho,a refreshing starter to a meal.
Gazpacho is a traditional dish from Andalusia. Real gazpacho must be super fresh;prepared and eaten the same day.
1 kg of tomatoes
½ small onion ( you can add more onion but onions don't like me so I always add a small amount and that way I find I don't get the gripes the next day)
1 small green pepper
Half small tea cup of olive oil
3 teaspoons of vinegar
150 grams of day-old breadcrumbs soaked in water.
1 clove of Garlic ( if you like it stronger add more Garlic)
pinch of salt
Separate a small amount of diced tomato, pepper, cucumber and croutons as an individual topping.
Chop up all the vegetables nice and small.
Liquidize the tomatoes, onions, peppers, vinegar, garlic, oil and the bread. .You can add water if you want to thin out the mixture or extra bread if you like it thicker.
Pour the Gazpacho into a glass jug or container and place in the fridge straight away.
|All ready to go in the fridge|
It’s important that you serve the soup very cold, and I mean very cold in fact some people even put a few ice cubes in it when they serve it up. Gazpacho at room temperature is rubbish but Gazpacho very cold is wonderful!
|Fridge with a view|
I serve it in prawn cocktail glasses but I leave the glasses, after having being swilled under the cold water tap, in the freezer for about 30 mins beforehand, until they are nicely frosted and then pour in the Gazapacho and sprinkle it with the diced veg and croutons.
and a very warm welcome to two new followers Deborah at Simply Miss Luelle and Peli at Lovely Mess,thank you for joining me here.