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Gazpacho

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Origin of dish:  Spain
Type of cooking:  No cooking needed
 
Preparation time: 20 minutes
 
Ingredients (serves 4):


Method:

Peel tomatoes and remove seeds then chop.
Mix with crushed garlic, liquidise for a couple of minutes until you have a smooth purée.
Little by little, add vinegar, tabasco, salt and pepper.
Add a little water and mix until all ingredients are perfectly combined.
Cover with cling film and put in fridge.
Just before serving, chop pepper, onion and cucumber and put in individual bowls to serve as side dishes to the soup.
Grill a couple of slices of wholemeal bread, chopped into croutons.
Serve gazpacho chilled, in bowls with croutons on top, each person can sprinkle with their choice of extra vegetables.
Advice: Choose good ripe vegetables, which are still firm as they will be served raw.
Good tomatoes are essential for the soup's flavour.

Recommended wines:
- Alsace: Silvaner, Pinot blanc
- Bordeaux: Entre 2 mers
- Bourgogne: Maçon

User comments

 
another free recipe every day






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