Classic, authentic Flamenco recipe for a hot summer day. Delicious and refreshing in its simplicity, like great flamenco. The longer it stays in the refrigerator, the better it tastes, as the flavors have time to marry and develop! Garnish to your taste with chopped tomato, egg, peppers, onion or croutons.
GAZPACHO ANDALUZ
8 red tomatoes (they must be ripe, flavorful and juicy...don't scrimp on this ingredient or you will have a bland puree). 2 small cucumbers. A slice of (stale if possible) French bread. 2 cloves of garlic. 2 small mild red or green peppers (Mediterranean-style. If uncertain, use only 1 red or green bell pepper). 1 cup of olive oil. 1-2 tablespoons vinegar. Salt. Water.
Cut the peppers in half and remove the seeds and pulp; put them in a blender and add the tomatoes, peeled cucumbers, garlic, slice of bread, oil, vinegar, salt and a small amount of water. Blend ingredients well. Pass mixture through a sieve and add water and/or more salt to your taste. Serve well chilled with garnish platter on the side.
8 tomates rojos. 2 pepinos pequeños. Una rebanada de pan. 2 dientes de ajo. 2 pimientos. Un cuarto de litro de aceite. Vinagre. Sal. Agua.
Se parten los pimientos por la mitad, se le quitan las pipas y el corazon; se vierten en una batidora y se le agregan los tomates, los pepinos pelados, los ajos, la rebanada de pan, el aceite, el vinagre, la sal, y un poco de agua. Se bate todo muy bien, se pasa por un colador y se le agrega el agua que se quiera. Se sirve muy frio, pudiendolo guarnecer con pepinos, tomates, pimientos, cebollas muy picadas y daditos de pan.
www.Matadoraflamenca.com
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment