Gazpacho
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 1 kg pear tomatoes
- 0.5 green pepper
- 0.25 cucumber
- 5 tbsp GOYA® Extra Virgin Olive Oil
- 2 tbsp vinegar
- salt to taste
- 3 pieces of day-old bread
- 1 cup water
- Toppings: 2 hard-boiled eggs and serrano ham
PREPARATION
1
Wash the veg with plenty of water. Cut the tomatoes and pepper into small pieces, peel and cut the cucumber. Do the same with the garlic.
2
Put all the vegetables in a blender.
3
Add the GOYA® Extra Virgin Olive Oil, vinegar and salt. Blend everything until we see that the ingredients have combined well, and we are left with a liquid with no lumps.
4
Now, of we want to thicken the soup, we can add two or three pieces of day-old bread. Or, if you prefer a lighter consistency, you can add a glass of water.
5
Blend again, season to taste and service when the consistency is just right for you.
6
Now add the chopped hard-boiled egg and serrano ham.
7
Finally, add a drizzle of GOYA® Extra Virgin Olive Oil as a final touch. Enjoy its sweet aroma of ripe banana and delicious flavor. Once you try it you won’t be able to live without it!
