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   B&B Accommodation and Fishing Holidays in Lecrin Valley, Andalucia, Spain

Traditional recipes from Andalucia Southern Spain

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The lounge   The rooftop splash pool   The front of the house   One of the guest bedrooms   The dining area   Looking down the street that Casa Azul is on

Gazpacho

This is the perfect summer first course

Ingredients

  • 1 med green pepper, seeded and roughly chopped
  • 8 med tomatoes, peeled, seeded and roughly chopped
  • 1 lg cucumber, peeled and roughly chopped
  • 1 lg onion, roughly chopped
  • 90-150g French bread, crusts removed
  • 3 tbsp red wine vinegar
  • 850ml water
  • pinch salt and pepper
  • 1-2 cloves crushed garlic
  • 3 tbsp olive oil
  • Garnish
  • 1 small onion, diced
  • 1/2 small cucumber, diced but not peeeled
  • 3 tomatoes, peeled, seeded and diced
  • 1/2 green pepper, seeded and diced

    • Method

    Combine all the prepared vegetables in a deep bowl and add the bread , breaking it into small pieces by hand. Mix together thoroughly.

    Add the vinegar, water, salt, pepper and garlic.

    Pour the mixture, a third at a time, into a blender or food processor and puree for about 1 minute, or until the soup is smooth.

    Pour the puree into a clean bowl and gradually beat in the olive oil using a whisk

    Cover the bowl tightly and refrigerate for at least 2 hours, or until thoroughly chilled. Before serving, whish the soup to make sure all ingredients are blended and then pour into a large chilled soup tureenor into chilled individualsoup bowls. Serve all the garnishes in separate bowls to be added to the soup if desired

    Time. Preperation takes about 20 minutes and the soup must be chilled for at least 2 hours. Better still, prepare overnight and leave in the fridge till needed.

    Variation. Use only enough garlic to suit your own taste,or omit if desired. Vary the garnishing ingredients by using croutons, chopped spring onions, or red onions, red or yellow peppers.