TRADITIONAL SEVILLE DISH: ANDALUSIAN GAZPACHO
INSTRUCCIONES
In Seville, you eat on the street. Or more exactly in its bars and restaurants. And, of course, this is the best idea to enjoy typical Sevillian food. In the form of plates or tapas. Because tapas is, without a doubt, an unbeatable way to discover and fall in love with the cuisine of this land. These typical dishes combine everything from vegetables to the freshest fish, without forgetting beef and pigs from Huelva and the Sierra de Sevilla, or sweets inherited from Muslim tradition.
Today we are going to prepare a traditional Andalusian Gazpacho and these are the
Ingredients
Ingredientes
Pear tomato1 kg
Italian green pepper1
Cucumber1
2 garlic cloves
Extra virgin olive oil50 ml
toasted loaf bread
Water250ml
Salt 5g
Sherry vinegar30 ml
Chop all the ingredients and add 50 ml of olive oil, 250 ml of water, and 50 ml of sherry vinegar, blending everything in a blender. Once blended, pass the resulting gazpacho through a fine strainer, squeezing with a ladle so that there is a cream without skins or seeds and we put it in the fridge for a couple of hours to cool well. We serve with well-toasted bread with olive oil, and we cut the gazpacho ingredients into very small cubes so that those who want can serve a little tomato, cucumber, or pepper on top of the plate and decorate with a little more olive oil.
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