Gazpacho andaluz

Hello everybody, it is John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Gazpacho andaluz. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Gazpacho andaluz is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Gazpacho andaluz is something which I've loved my entire life.

Many things affect the quality of taste from Gazpacho andaluz, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gazpacho andaluz delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gazpacho andaluz is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Gazpacho andaluz using 9 ingredients and 5 steps. Here is how you cook it.

Enlace:
https://www.directoalpaladar.com/recetas-de-sopas-y-cremas/receta-de-gazpacho-andaluz-con-thermomix

Tiempo total 15 m
Elaboración 10 m
Cocción 5 m

Ingredients and spices that need to be Prepare to make Gazpacho andaluz:

1. 1 kg Tomate rojo y maduro
2. 1 Diente ajo (con 2 está muy fuerte!)
3. 50 g Pimiento verde italiano
4. 40 g Cebolla
5. 60 g Pepino
6. 30 g Vinagre
7. 1 cucharadita Sal
8. 50 g Aceite de oliva virgen extra
9. 200 ml Agua fría

Instructions to make to make Gazpacho andaluz

1. Empezamos pelando los tomates y troceándolos. Pelamos también los ajos, el pepino y la cebolla.
2. Ponemos en el vaso de la Thermomix las verduras, el vinagre, la sal y el agua y trituramos 30 seg/vel 5.
3. A continuación batimos 3 minutos/vel 10.
   
   Si os gusta más espeso, podéis añadir también al inicio un poco de pan blanco al gusto, mejor si es del día anterior, yo normalmente no le pongo porque me gusta el gazpacho más líquido.
4. Ahora debemos incorporar el aceite. Si queréis que el gazpacho no esté emulsionado, lo mejor es añadirlo ahora y no al principio, de este modo el resultado final será más rojo y menos anaranjado. Una vez agregado, batimos 2 seg/vel 7
5. Si queréis podéis colar el gazpacho antes de servirlo, para evitar que haya alguna pepita del tomate o alguna piel. Yo suelo hacerlo porque en casa todos son un poco tiquismiquis, pero no es necesario.

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So that's going to wrap this up with this exceptional food Recipe of Homemade Gazpacho andaluz. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!