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Real Spanish Gazpacho From Spain

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Ingredients

Adjust Servings:
2 lbs ripe juicy tomatoes
1 garlic clove
1/2 an onion, white type not sweet
1 green sweet pepper
1 cucumber, about 6-7 inches long
1/4 teaspoon ground cumin
3 tablespoons red wine vinegar
1/2 tablespoon salt
1 cup virgin olive oil
1 piece french bread (3-4 inches long piece)

Nutritional information

378.5
Calories
328 g
Calories From Fat
36.5 g
Total Fat
5.1 g
Saturated Fat
0 mg
Cholesterol
619.8 mg
Sodium
12.7 g
Carbs
2.7 g
Dietary Fiber
5.8 g
Sugars
2.6 g
Protein
211 g
Serving Size

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Real Spanish Gazpacho From Spain

Features:
    Cuisine:

    A friend gifted me with excess from her garden, as mine is still way behind. used her tomatoes and cucumber to make a half-batch of this delicious, delicious gazpacho. I cut up everything into smaller pieces, put them in a deep basin and buzzed with my immersion blender until it was smooth. Took almost no time. An outstanding ways to use dead-ripe tomatoes this summer.

    • 35 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Real Spanish Gazpacho from Spain,Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you’d like to try a real Andalusian delicacy, please follow my recipe!,A friend gifted me with excess from her garden, as mine is still way behind. used her tomatoes and cucumber to make a half-batch of this delicious, delicious gazpacho. I cut up everything into smaller pieces, put them in a deep basin and buzzed with my immersion blender until it was smooth. Took almost no time. An outstanding ways to use dead-ripe tomatoes this summer.,Tried a few different recipes, but this is by far the simplest and best. I prefer mine smooth, so put through a seive. Oil, salt and vinegar should all be added little by little to taste. I like lots of oil, to make it smooth and rich. Perfect cooling dish for a hot steamy Japanese summer!


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    Steps

    1
    Done

    Rinse Well the Tomatoes,Take Off the Stems.

    2
    Done

    Peel the Garlic Clove.

    3
    Done

    Peel the Onion, Chop in 3-4 Pieces.

    4
    Done

    Rinse the Pepper, Get Rid of Any Single Seed, Chop Coarsely.

    5
    Done

    Peel Well the Cucumber, No Green Left.

    6
    Done

    Place the Piece of Bread in a Bowl With Water in Order to Soak It. Once Soaked, Put All Water Away, Squeeze the Soaked Bread With Your Bare Hands as Much as You Can and Set Aside.

    7
    Done

    in a Good Blender or Food Processor (i Have a German Marvel Called Thermomix) Put the Tomatoes (previously Cut in 4-5 Pieces Each), the Garlic, Onion, Pepper, Cucumber, Squeezed Bread. Add Remaining Ingredients and Crush All Up at the Highest Speed and Power Your Machine Can Work. No Temperature Please! Go on Until No Minimum Little Piece of Anything Can Be Noticed When You Try the Gazpacho. It Must Be Creamy and With Some Consistency, not Watery Like. Pour It in a Jar or Bowl and Let It Chill in Your Fridge. the Chilliest the Better. Do not Freeze! Serve It in Bowls as a First Course For Any Meal.

    8
    Done

    Notes:

    9
    Done

    Always Try the Cucumber Before Adding It. If It Is Sour, Your Gazpacho Will Be Ruined.

    10
    Done

    For the Best Results, Use Spanish (from Spain, Europe) Olive Oil. Italian Could Suit, but Believe Me Ours Is Much Better, Though not So Well Known.

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    Jenna Bailey

    Burger boss crafting juicy and flavorful burgers with unique toppings.

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