SPANISH GAZPACHO WITH OLIVES
Gazpacho combines the best of the Mediterranean cuisine in a single dish. What do you think if we finish it off it with a few olives? Learn how to prepare it with our recipe!
- 5.5 oz. Manzanilla green olives
- 35 oz. ripe tomatoes
- 1 green pepper
- 1 clove of garlic, peeled
- 1 medium cucumber
- 4 tablespoons Jerez vinegar
- A glass of cold water
- 3 oz. of left over bread
- Olive oil
STEP BY STEP INSTRUCTIONS
Wash all vegetables very well. Remove their stems and the seeds from the pepper.
Cut all vegetables and bread into medium pieces. Put them in a kitchen robot with the rest of ingredients except the olives. Grind for 5 minutes at full speed.
Pass the gazpacho through a fine strainer.
Cool in the fridge for 2 hours before serving. Put it in a bowl and finish with abundant slices of olives and a dash of olive oil.