Gazpacho andaluz, fácil, rápido y buenísimo

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola oil is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with added health benefits.

bread

🥗Healthier: gluten-free bread

💰Cheaper: crackers

Gluten-free bread accommodates dietary restrictions, while crackers can be more economical.

tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes have superior flavor, while canned tomatoes are budget-friendly.

Peel the tomatoes and cut them into pieces before adding them to the blender.

Cut the cucumber, removing a bit from the end to avoid bitterness, and add it to the blender in pieces.

Cut the red and green bell peppers into pieces and add them to the blender.

Add the red wine vinegar to the blender. Adjust the amount of vinegar to taste.

Add 300 grams of water to the blender and blend for the first time.

Once blended, open the blender and add the bread cut into pieces so it can soak.

Continue blending the mixture.

Chop the garlic into small pieces and add it to the blender along with a pinch of cumin.

Slowly drizzle the extra virgin olive oil into the blender while blending to create a creamy texture.

Add salt to taste, approximately half a teaspoon or to preference.

Chill the gazpacho in the refrigerator for a few hours before serving.

Garnish with fresh mint leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens