Andalusian gazpacho soup

Ingredients for Andalusian gazpacho soup

Instructions for Andalusian gazpacho soup

To prepare the Andalusian gazpacho soup recipe, please follow these instructions:

Pour cold water over the bread to the covers. Chicken and peel the tomatoes, and free them for kernels.

Slice the tomato flesh into small pieces and came tomato flesh into a blender, along with the peppers, which are freed from seeds, cucumber, garlic and onion.

Blend the vegetables to pure-it may want to. be necessary to blend over 2 times. Com grønsagspuren in a tureen or bowl.

Squeeze the water from the bread and blend it. Add oil while Blender running, and run to the oil and bread is a homogeneous mass. Add salt, cumin and vinegar and blend briefly.

Mix bread mass well with grønsagspuren. Add cold water to a suitable consistency. The soup should not be "pjasket"

Style soup cold for it to be served.

Tips:
Accessories which are served in small bowls can be: chopped onion, cucumber cubes, minced or shredded skindfri tomato, chopped Capsicum or chopped hard boiled egg.

Because the soup may be waiting for days on end.

Gazpachoen can also warmed up, and stivnes with isinglass to spice up gel, which fits nicely into fx. cold ham or other koldtskivet.