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Andalusian gazpacho recipe
Gazpacho is one of the many gorgeous cold soups of the Mediterranean kitchen. There are countless regional variations in the preparation but the main ingredient at its heart is the fresh, mature, juicy tomatoes. What highlights the flavors in this recipe is the delicious tomato vinegar and the hempseed oil.
Production
01
Boil the egg hard and when it has cooled, chop it up finely.
02
Wash and cut up the tomatoes.
03
Wash and peel the cucumber and then cut it up, too.
04
Put the vegetables in a mixer and add the garlic, the salt, the pepper, the vinegar and the bread crumb.
05
When the mixture has reached a visibly creamy consistency, drip in the oil as well. Blend it all.
Tip:
During the blending, stop the electric mixer from time to time to let as little air as possible into the soup. Cool it well before serving. To make it perfect, top it with the chopped hard boiled egg.
Ingredients
2
tbs
Tomato vinegar
1
tbs
Organic chia oil
3
tbs
Hempseed oil
or
500
g
tomatoes
100
g
cucumber
1
clove(s)
garlic
1
pinch
1
pinch
50
g
toast bread
1
piece(s)
egg(s)