Spanish Gazpacho

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


Solchannel´s Tips: Tomato has to be very red and mature, I found a substitute for bread which is carrot (always peeled) and if you wish to replace vinager for something healthier use lemon juice. Normally Gazpacho doesn´t have onion but you can do as you prefer. One very important tip is to add salt and Olive Oil once the soup is already made, right at the end of the process.