Cómo Hacer GAZPACHO (Andaluz) ⭐ Receta Tradicional sin Pan 🔥

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.

Boil water in a pot.

Make a cross-shaped cut on the opposite side of the stem of the tomatoes.

Once the water is boiling, add the tomatoes for a couple of minutes.

Remove the tomatoes and place them in a bowl with ice water to cool.

Peel the cooled tomatoes.

Cut the peeled tomatoes into pieces.

Prepare the blender and add the peeled and chopped tomatoes, spring onion, peeled cucumber, green pepper, garlic, salt, vinegar, and olive oil.

Blend with a mixer until smooth.

Add a little water to achieve the desired texture, blending again if necessary.

Transfer the gazpacho to a bottle for easier serving.

Let the gazpacho cool in the fridge for two hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens