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Gazpacho

Name: Gazpacho
Total time: 20 min
Yield: Serves 2
Cuisine: Spain
Ingredients: 4 Ripe tomatoes; 1 Cucumber; 1/2 Red bell pepper; 1 clove Garlic; 1/4 Onion; 3 tbsp Olive oil; 1 tbsp Wine vinegar; 1 slice Bread; To taste Salt

Soup

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Ripe tomatoes and vegetables blended into a chilled soup — the taste of a Spanish summer.

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📖 The Story Behind This Dish

This cold soup from Andalusia was born from farmers' resourcefulness in beating the summer heat. Simply blending tomato, cucumber, bell pepper, and garlic makes for a deceptively simple dish, but good olive oil and vinegar make all the difference. It's sometimes served in a glass, like a drink.

🌆 Where it's eaten: A scorching Seville afternoon: chilled gazpacho poured into a glass to quench the heat — a go-to choice for anyone seeking relief under a terrace umbrella.

🥕 Ingredients (serves 2)

Ripe tomatoes 4
Cucumber 1
Red bell pepper 1/2
Garlic 1 clove
Onion 1/4
Olive oil 3 tbsp
Wine vinegar 1 tbsp
Bread 1 slice
Salt To taste

👩‍🍳 Instructions

Peel and seed the tomatoes.
Roughly chop the cucumber, bell pepper, and onion.
Blend all the vegetables, garlic, and bread (if using) together.
Add olive oil, wine vinegar, and salt and blend again.
Once smooth, chill in the refrigerator for at least 1 hour.
Pour into bowls and garnish with diced vegetables, if desired.

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