Name: Andalusian Tomato Gazpacho
Yield: 4
Cuisine: Spanish
Ingredients: White Wine Vinegar: 110 ml; Garlic: 1 slice; Cucumbers: 200 g; Extra Virgin Olive Oil: 50 ml; Stale Bread: 100 g crumb; Green Peppers: 250 g; Red Peppers: 200 g; Black Pepper: to taste; Salt: to taste; Red Onions: 65 g; Tomatoes: 600 g Coppery; Cucumbers: 300 g; Red Onions: 200 g; Tomatoes: 300 g Coppery; Bread: 40 g Crust

Mau raveʻa:

Cuisine:

Reo paniora

20
Ua tavini i te 4
Mea ohie

O

110 ml Uaina uouo vinita
1 slice Garlic
200 g Cucumbers
50 ml Hau i te paretenia Olive hinu
100 g crumb Ia faraoa
250 g Beans matie
200 g Beans uteute
no te tamata Black Pepper
no te tamata Roto
65 g Oniani uteute
600 g Coppery Tomati
No te accompaniment
300 g Cucumbers
200 g Oniani uteute
300 g Coppery Tomati
40 g Crust Faraoa

Te mau aratairaa

Te Andalusian gazpacho o te hoe ia o taua pue tau toetoe roa i roto i te mau mereti e tae oioi mai i te feruriraa i te manao paniora. Ang gazpacho ay tihopu au na-matamua-mula sa Andalusia, te tufaa apatoa no te fenua Paniora, te taata tuiroo no te riroraa atoa ei fare no te Flamenco. Ang aua ito ay peasant haamataraa: mauruuru i tona freshness, Ua afai te mahana riro i te reira i nia i te aua veavea e ua pau i te tasty e haumaru amuamu. Ua imi teie faanahoraa i muri ae i te reira, i te tahi taime, ito ay accentuated sa mga pape paari ice cubes sa pamamagitan ng faaineineraa. Te gazpacho o te hoe ia o taua mau mereti veavea ra, mauruuru no bukol fariiraa ratere, Ua ati i te mau roo retioni e te ati i te mau otia fenua no te riro mai ei taipe no te perfumes e te flavors o te hoe fenua e boasts intriguing te peu. E rave rahi te e e nehenehe atoa te mau gazpacho e riro ei cocktail e aore ra ei hoe tihopu au tei apeehia e te onion cubes, toasted faraoa, haapihaa egg, totoma e te tomati, mai tei opuahia na roto i teie te. E tia ia outou ia tamata i te reira!

Te mau taahiraa

1 Rave	To prepare the Andalusian Tomato Gazpacho, start by cutting the crust from the bread, which you put aside to then make the accompanying croutons.
2 Rave	Put the breadcrumbs in a bowl, a ninii i roto i te pape e vinita e a haere i marinate e tae roatu i te crumb ua feruri te rahiraa o te liquids. I teie taime, drain te reira i te hoe strainer e ia tuu i te hiti.
3 Rave	I muri iho a rave i te tomati, a horoi ia ratou, a tapu i te reira i te afaraa e a iriti i te reira i roto i te mau huero, Pagkatapos ay tipitipi ang totoma at muduka sa tapu. A tamau noa na roto i te tapu i te beans matie e te uteute, iriti te reira i roto i te mau huero e tapu ia ratou i roto i te mau. I te pae hopea, tipitipi i te onion uteute e te garlic clove, a tama ia ratou e a slice ia ratou. Ninii i te mau pota tapupu i roto i te mixer, a tuu i te mori no te paretenia i nia i te hinu iti, Adjusting atoa e pepper no te tamata e no te faaohipa i te mixer e tae roatu i te taime e farii ai outou i te hoe e, haamanina e homogeneous veicurumaki.
4 Rave	A rave i te hoe aua e i te hoe reira e mea iti ae e aore ra e ere i te proportioned, pour themixture and sift it with the back of a spoon, in order to remove any residues of peels or seeds.
5 Rave	Transfer the mixture back into the mixer and add the squeezed crumb and, mai te mea e titauhia, tuu i te miti, pepper or vinegar (which should be lightly felt) according to your taste. Blend again for a few seconds until the mixture is smooth and homogeneous.
6 Rave 120	Now put the gazpacho in the fridge for a few hours to rest.
7 Rave	I roto i te taime, take care of the accompaniment: cut the crust of the bread that you had put aside into cubes, place them on a baking sheet lined with baking paper, pour a little oil and bake for 5 i te mau minuti 200 ° until they are well golden. Meanwhile, cut the cucumber and tomato into cubes. Once the red onion is sliced, transfer all the vegetables and the cubed toast into small bowls. At this point take the gazpacho out of the refrigerator and serve it very cold in glasses or in a deep dish, accompanied by vegetables and cubed toast!