GAZPACHO ANDALUSO

METHOD

• Wash and cut 300 g of tomatoes into eight parts.
• Peel a quarter of a cucumber, cut it in half lengthwise and scrape the seeds away with a spoon, roughly chop it and puree it in the mixer together with the tomatoes and about 150 ml of cold water.
• Cut a red pepper in half and clean it.
• Peel a white onion and finely chop it, reduce it to puree in the mixer together with the pepper and a peeled garlic clove.
• Sift the vegetable puree through a sieve, mix well 3 tablespoons of breadcrumbs and season with salt and pepper.
• Season the gazpacho with 2 tablespoons of vinegar and 3 of extra virgin olive oil and leave to stand covered in the refrigerator for 2 hours.