Andalusian Gazpacho

Name: Andalusian Gazpacho
Yield: 4 portions
Cuisine: Argentine
Ingredients: 880 g Ripe Tomatoes; 140 g Cucumber; 120 g Red Pepper Fresh; 8 g Garlic (kg); 60 g White Bread; 60 ml Extra Virgin Olive Oil; 20 ml Sherry Vinegar; 8 g Salt Bottle; 120 ml Water

Appetizers

Servings:

2 4 6 8

A refreshing chilled soup made with ripe tomatoes, cucumber, red pepper, garlic, extra virgin olive oil and sherry vinegar. Yield: approximately 250 ml.

Ingredients

1760 g Ripe Tomatoes
280 g Cucumber
240 g Red Pepper Fresh
16 g Garlic (kg)
120 g White Bread
120 ml Extra Virgin Olive Oil
40 ml Sherry Vinegar
16 g Salt Bottle
240 ml Water

Instructions

Soak the bread.
Blend tomatoes, cucumber, pepper and garlic until smooth.
Add bread, olive oil, vinegar and salt.
Blend until silky smooth.
Chill for at least four hours.
Serve well chilled with a drizzle of olive oil.

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