Gazpacho is a cold soup and has its roots in the Andalusia region. It is perhaps one of the best known Spanish dishes worldwide, thanks to the massive tourism to southern Spain.
1 kilo of red tomatoes
LThe word gazpacho is, in colloquial use, a synonym of ´mixture´. And that is also the spirit of this typical recipe. In order to prepare it, the fundamental thing to do, is to crush the peppers, the tomatoes and the cucumbers in a beater, sifting and clearing the possible remainders of skin that are in there. The garlic, bread and oil are also added, with a trickle of vinegar and salt. A bit of water can be added to give the consistency a light cream colour, but it is also possible to leave it thicker and darker, if preferred. When the mix has been properly whipped, put it in the refrigerator until it is very cold and then serve it in a glass or a cup.