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Andalusia Gazpacho
100 g day old bread
800 g ripe red tomatoes, peeled
1 cucumber
2 green peppers, seedless
1 peeled garlic clove
100 ml virgin olive oil
14 g vinegar
750 ml water
Salt to taste
Add the soaked bread, salt, vinegar and
little by little until the desired consistency is
Place in a separate container and chill in the
Gazpacho
690 g red pepper
460 g red onion
115 g celery
260 g cucumber
5 g minced garlic
60 ml red wine vinegar
475 ml vegetable juice
5 g cumin
Add garlic and vinegar to the blender and
Add vegetable juice, cayenne and cumin to
Pour puree over remaining half of
recipes