Andalusian Gazpacho I

 Ingredients: For 4 servings: 3-4 ripe, medium-sized tomatoes, 2 medium cucumbers, 1 medium onion, 1 red bell pepper, 1 green bell pepper - or half, depending on taste, 2-3 cloves of garlic - more or less, depending on taste, white wine vinegar, extra virgin olive oil, salt.

Wash all the vegetables well, making sure to remove any impurities. Peel the cucumber, and prepare the bell pepper by removing the seeds. Tomatoes, if they are ripe, can be easily peeled without the need to dip them in hot water. However, if the tomatoes are not ripe enough, you will need to lightly score the back in a cross shape and dip them in boiling water for one minute. It is important not to leave them too long, as this can affect the texture and freshness. If you have a chino strainer, peeling the tomatoes is not necessary, as it will retain the unblended skins, but I prefer to leave them on because of the essential vitamins they contain.

If you have an immersion blender, this is the ideal tool for preparing the recipe. Cut all the ingredients into smaller pieces and place them in a stainless steel or enamel pot, then start blending. Make sure to gradually immerse the blender into the mixture to achieve a uniform and well-blended texture. For the mentioned quantities, I added 2 heaping tablespoons of salt, but I recommend starting with one tablespoon and adjusting later to your taste.

The amount of vinegar used depends on its acidity, so it is good to know that 9º vinegar is different from 6º vinegar, which is more common in Spain. I used 2 tablespoons of 6º vinegar. If you accidentally added too much vinegar, you can balance the taste with a little sugar. It is important to avoid apple cider vinegar or other types of fruit vinegar, as these can alter the flavor of the dish.

The olive oil, which I added at the end, is essential for providing a rich and aromatic taste. I estimated that I used about 4 tablespoons of extra-virgin olive oil, as I prefer not to mix it during the blending process to avoid creating a paste that would change the color of the final product.

After you finish blending, let the dish chill for a few hours or you can serve it immediately from the bowl with an ice cube. It is common for the small pieces of the vegetables used, except for the tomatoes and garlic, to be served on a separate plate so that everyone can customize their dish. You can also add croutons of bread toasted in oil, called picatostes, for an extra texture.

This recipe is perfect for a refreshing lunch on hot days, a revitalizing drink during the afternoon, or even an elegant appetizer for the evening. It is served cold, with or without croutons, and is an excellent choice for enjoying fresh vegetables in a delicious way.

 Tags:  onion garlic tomatoes pepper oil wine olives cucumbers gluten-free recipes lactose-free recipes vegetarian recipes recipes for kids recipes for diabetics recipes for hepatitis recipes for hypertensives fat-free recipes