The gazpacho is a cold soup of finely chopped raw vegetables, native Andalusia. has rural origins, because it was convenient to carry in the field, refreshing, tasty and rich in salts and vitamins, so rather than just for the hot climate.
Ingredients (for 4):
8 large, ripe tomatoes 1 green pepper
1 cucumber 2 onions 1 clove garlic
vinegar 3 tablespoons olive oil a few drops of Tabasco
stale bread, salt and pepper
Soak bread in water flavored with vinegar, chopped tomatoes, bell pepper, cucumber and garlic, mix everything and pour into a bowl. Add the Tabasco, salt, pepper and a little oil, refrigerate to cool for a couple of hours. Serve the soup with ice cubes, the vegetables were cut into small cubes (to be put into the soup, or separately, so that everyone uses it at will) and if you like, with a few slices loaf of bread rubbed with a bit of garlic, roasted and made into cubes.
The gazpacho served as an aperitif, the preparation is the same, but it becomes more liquid diluted with ice water. While the soup is better to make it more dense.
Ole!
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