Andalusian Summer Breeze using a Cecotec
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the refreshing world of Andalusian gazpacho, a chilled tomato soup that not only cools you down on a hot summer day but also whisks you away to the sun-soaked streets of southern Spain! Legend has it that this vibrant dish was born from the humble kitchens of farmers who needed a nutritious meal after long days in the field, blending ripe tomatoes, crunchy cucumbers, and zesty peppers into a deliciously hydrating potion. With a splash of sherry vinegar and a drizzle of olive oil, each spoonful is like a fiesta for your taste buds, making it a summer staple that even the hottest flamenco dancer would envy. So grab your blender and prepare for a culinary adventure that’s as easy as pie (or should I say soup?).
Ingredients
- 2000 g Tomato
- 100 g Red onion
- 100 g Green pepper
- 100 g Cucumber
- 20 g Olive oil
- 20 g Wine vinegar
- 5 g Salt
- 2 g Garlic powder
- 100 g Water
Steps
Vegetables
- Cut in four, and add 1000 g of tomato on a cutting board.
- Cut in two, and add 50 g of red onion on the cutting board.
- Cut into small pieces, and add 50 g of green pepper on the cutting board.
- Peel, cut into small pieces, and add 50 g of cucumber on the cutting board.
Gazpacho
- Add 1000 g of tomato, 50 g of red onion, 50 g of green pepper, 50 g of cucumber, 20 g of olive oil, 20 g of wine vinegar, 5 g of salt, 2 g of garlic powder in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Mix manual: 2:00min / 0°C / Speed 10.
- Add 100 g of water in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Check the seasoning and adjust if necessary.
- Transfer the content of the food processor bowl in a container.
- Setaside the preparation content in a fridge during 2h .
Serving
- Serve Cold.
- Garnish with Potato Chips.
