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Andalusian Gazpacho Recipe

Andalusian Gazpacho

Recipe Ingredients for Andalusian Gazpacho

AmountIngredient
750 g Fully ripe tomatoes
1 large Spanish onion
1 large Garlic
1st Red peppers 1st Green peppers
1st Cucumber salad 2 Schb
White bread 3 tbsp
Olive oil 3 tbsp
Sherry or red wine vinegar 1 / 4 liter
Ice water

Andalusian Gazpacho Recipe Directions

Scald the tomatoes, peel, halve and cut out stick approaches. Scrape out seeds and liquid with a teaspoon, cut the tomato flesh into cubes. Peel the onion and garlic, onion into small pieces, pressed through garlic. Peppers in half, cut out cores and stem approaches. Peel cucumber, halve and scoop out the seeds. Both vegetables into small pieces. Beseitestellen each 1 / 3 of vegetables (in the fridge). Soak bread in water and express. Passed with the remaining vegetables into a blender and puree. Season to taste and stir in oil and vinegar. Fill with ice water and cool the soup in the refrigerator or freezer in good leave, but can not freeze! Before serving, stir well and season to taste again. To provide the Gemüsewürfelchen in bowls.


 

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