I had a relatively bad experience with this Spanish recipe: the gazpacho Andaluz.
But it was my fault.
The dish tasted very good by itself.
I only ordered it in the wrong day.
We were in one of our favourite Spanish restaurant, or better, an Andalusian restaurant, to celebrate my partner’s birthday.
I decided it was time to order a cup of gazpacho, even if it was quite a chilly summer night.
Unfortunately, I really couldn’t enjoy it at its best.
Because you need a very hot day to enjoy gazpacho.
Now I know it! 😀
And I can assure you, it will definitely refresh your day.
After some years, I wanted to prepare it by myself and here we are.
This is why I made it some days ago, during an unusually 35° C hot day in Paris… we devoured it and it was really perfect!!
So, keep always in mind and never forget: gazpacho truly needs a hot day!! 😀
Ingredients for 2
1/2 sweet green pepper
1 small garlic clove
1 small red onion
2 tablespoon of extra-virgin olive oil
2-3 tablespoon Xeres vinegar
Wash all the vegetables.
Peel the garlic clove and the onion.
Cut in 4 pieces the tomatoes and the onion.
Slice the cucumber and the green pepper.
Cut the bread in pieces.
Put all these ingredients into a blender and blend them, until everything is smooth.
Add olive oil, a pinch of salt and vinegar.
Blend again and taste the gazpacho: if the seasoning is ok, your gazpacho Andaluz is done, otherwise you can add another tablespoon of vinegar and a pinch of salt.
It depends on you.
If it is too thick, add a bit of water.
Your gazpacho andaluz is ready!
Serve it in a cup, pour a drizzle of olive oil and that’s is!
And how they say in Spain…
… Buen Provecho!!