Gazpacho Anadaluz

1. 1

   Cut the bread into cubes, put it into a bowl and pour water over the top, just enough to cover it.

2. 2

   Leave it to soak for 30 minutes.

3. 3

   Put the tomatoes, cucumber, bell pepper and garlic in a blender, then add the bread with the water that covered it, and finally the oil.

4. 4

   Puree the whole mixture.

5. 5

   Add enough water to reach the desired consistency and pulse to combine.

6. 6

   I added about half a cup of water to mine.

7. 7

   Pass the mixture into a bowl through a fine sieve and season with salt and vinegar.

8. 8

   Place the gazpacho in the refrigerator for at least 1 hour.

9. 9

   Drizzle with olive oil and serve with garnishments.

10. 10

    Que aproveche!

* Per serving · 4 servings · Values may vary.

No additional tips available.