Sieved Andalusian gazpacho
Tomato, cucumber and red pepper gazpacho blended and passed through a sieve for a finer texture.
Active time25 min
CookingNot specified
Total2 h 30 min
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Ingredients
- 5 g garlic
- 200 g cucumber
- 150 g red pepper
- 1 kg tomatoes
- 40 ml olive oil
- 3 g salt
- 20 ml wine vinegar
Preparation
Wash the tomatoes and pepper. Peel the cucumber and garlic. Remove the seeds from the pepper, then cut all the vegetables into pieces.
5 g garlic200 g cucumber150 g red pepper1 kg tomatoes- knife
Blend the vegetables with the oil, vinegar and salt until smooth. Pass through a fine sieve over a bowl, pressing with a spoon to collect the liquid and fine pulp.
40 ml olive oil3 g salt20 ml wine vinegar- blender
- fine sieve
- mixing bowl
- spoon
Refrigerate for 2 hours, then stir before serving.
- refrigerator
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration