The ever popular Gazpacho Andaluz:
Take all the vegetables, wash them, peel the cucumbers but don’t peel the tomatoes. Cut all of them in pieces, take out the seeds of the pepper and the cucumber and put all the ingredients in a mixer. Mix well until it gets to be a thick sauce. Drain the mixed gazpacho by pressing it with a spoon through a strainer, so the rest of the seeds and tomato skins are left over. Throw these rests away and serve the strained soup cold. Garnish with fresh mint.
Rashida K. Reidel
Expert en Mediterranean Diet
www.easydishes.com
