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This is one of the most delicious, simple and multifaceted gifts of Spanish cuisine to

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the world of joy. A cold vegetable soup, hundred of years old, ideal to share, to take away or to accompany the most elaborated dishes. It doesn’t even need cooking and it is full of vitamines.

Let’s go!

Ingredients:

  • 800 gr. to 1 kg. of fleshy and ripe tomatoes
  • 1 Spanish cucumber
  • 1 little green pepper
  • 1/2 onion (optional). The Andalusians don’t use onion in gazpacho.
  • 1 clove of garlic (optional).
  • 1 cup of olive oil
  • 2 tablespoon of sherry vinegar
  • salt to taste
  • cold water or ice cubes to make this soup less thick.

Trick: Cumin seeds to taste.

Topping, to eat with the soup:

  • Small pieces of tomato, cucumber, onion and pepper.
  • Little toasted or fried bread cubes (croutons).

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Directions:

1. Wash vegetables and remove stem and seeds from the pepper. Peel the cucumber.

2. Cut them in big pieces, set aside a little of them for the topping and put the rest with olive oil, sherry vinegar, salt and cumin seeds in an electric mixer or food processor. Blend very fine all the ingredients together until

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3. Now it comes the hard work. You’ll need a strong man. Use a conical strainer to strain this mixture. If you find yourself a lot of trouble, pouring a little cold water while you are straining can help you. The texture of this soup is very delicate so it is very important to leave no evidence of vegetable seeds or peels in it.

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4. Add more salt, olive oil or sherry vinegar, if necessary.

5. Put the gazpacho in the fridge. It is a cold soup, not warm nor hot. Remember, the colder it is served, the better

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6. Serve gazpacho in bowls, with croutons and small pieces of tomato, cucumber, onion and pepper in individual plates. By
doing so, each person can decide her own topping.

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This gorgeous cold soup is perfect as first dish, drink or

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Spanish omelette. Olé!

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