Recipe
for :
|
Gazpacho - Cold Tomato and Pepper Soup
|
|
This
Spanish Tapas recipe for Gazpacho (Cold Tomato and Pepper
Soup ) comes from Chef Ewa of Finca
Alta Cocina, a wonderful newly opened country
house in Southern Spain with its own cookery school,
swimming pool and six acres of grounds offering relaxing
holidays and superb food, with or without cooking classes.
Finca
Alta Cocina, located in one of the sunniest parts of
Spain, comprises two houses and is in delightful countryside
close to Algodonales in Andalucia. It provides first-class
but affordable bed and breakfast accommodation at the
heart of a beautiful area where you can go bird watching,
wildlife spotting, walking, horse riding, cycling, hot-air
ballooning or simply relax by the pool.
If
you want to enjoy Southern Spain, learn Spanish and
Mediterranean cooking, whilst having a wonderful break
away from it all then .
. . read more
Ingredients
for Gazpacho Soup
1
kg very ripe tomatoes, roughly chopped
1 green pepper, deseeded and roughly cut
1 cucumber, peeled and cut
1 small onion, chopped
3 cloves of garlic, crushed
2 slices of stale bread, crumbled
2 tbsp red wine vinegar
3 tbsp olive oil
salt and pepper
How
to make Gazpacho Soup
- Puree
all the vegetables and bread in a blender until smooth,
add 3 tbsp of water.
- Put
three quarters of the mixture through a sieve for
a finer texture.
- Mix
with the rest of the vegetables and oil.
- Season
with salt, pepper and vinegar.
- Refrigerate
for at least 2 hours.
Serves
4
Chef
Ewa
www.finca-altacocina.com
|
