Share
Andalusian gazpacho with marinated tomatoes
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Ripe tomatoes1 kg
- Peeled Garlic1 unit(s)
- Japanese cucumber1 unit(s)
- Red Pepper1/2 cup
- Bread1 unit(s)
- Sherry Vinegar1 tablespoon
- Water100 ml
- Grape Tomatoes1 cup
- White Vinegar1 tablespoon
- Sugar1 dessert spoon
- Thyme branch1 unit(s)
- Water1 l
- Olive oil3 tablespoon
- For the marinated tomatoes: In a pan, place the grape tomatoes, vinegar, sugar, thyme and 100 ml of water. Bring to a boil over high heat. Remove from heat and let cool. Once cool, discard the thyme and drain all the liquid. Reserve Put 1l of water to boil. Put the tomatoes and leave for 3 minutes, drain. Remove the skin and seeds. Cut into cubes. Reserve. Remove the seeds from the cucumber and coarsely chop and set aside. Blend all ingredients in a blender for 10 minutes: marinated tomatoes, diced tomatoes, cucumber, garlic, bread, sherry vinegar, oil, pepper and 100ml of water. Check salt and pepper. Serve chilled or at room temperature with a drizzle of olive oil. Good appetite 😋😋
Tags
Did you like this recipe?
You may also like
Roast Chicken
Roast Chicken
By
Integral Banana Cake
Roast Chicken