John Myers
Andalusian Gazpacho
The perfect andalusian gazpacho recipe with a picture and simple step-by-step instructions.
- 650 g Fresh tomatoes
- 1 Can Chunky tomatoes
- 1 Pc. Onion
- 2 Pc. Peeled garlic clove
- 0,5 Pc. Cucumber
- 0,5 Pc. Red pepper
- 200 ml Cold vegetable broth
- 0,5 Pc. Hot peppers
- Salt
- Pepper from the grinder
- 50 ml Olive oil
- Finely puree all ingredients with the Thermomix or mixer or hand blender and season to taste with salt and pepper. Add diced vegetables as required (peppers, tomatoes, onions, cucumber diced) Chill everything (at least 2 hours)! Tip: Toast croutons fried in olive oil and garlic!
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