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- Categories : Daily recipes , Recipes
- 20 min
- Easy
- 4 people
- 1€/people
- 75 Kcal/100g
Ingredients
- 4 ripe tomatoes.
- 1 garlic clove.
- 1 slice of day-old bread.
- Salt.
- Wine vinegar.
- 1 cup of extra virgin olive oil Corona de Baena.
- 1/2 L of fresh water.
For the garnish
- 1 cucumber.
- 1 tomato.
- 1 bell pepper.
- 1 hard-boiled egg.
- 1 slice of bread.
Gazpacho
This recipe admits all the variants we can imagine but the key is only one (and once again): Extra Virgin Olive Oil Corona de Baena.
- Peel the garlic and tomatoes, removing the seeds and the core.
- Chop the solid ingredients and blend them in the blender until the mixture is very fine. Add salt.
- Continue whisking, adding the extra virgin olive oil Corona de Baena.
- Pour into a tureen. Add the cold water and a few drops of vinegar, rectifying the salt if necessary. Stir.
- Serve very cold.
- It can be accompanied at the table with bowls with minced hard-boiled egg, green pepper, cucumber, tomato and cubes of bread, so that each diner can add the garnish they like the most.
Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5
We made this recipe in 4h 30 min. How was it calculated?
15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..
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