This is one of the recipes that best represents our Alentejo, a Gaspacho à Alentejana, where you can use the products from our Pantry!
? INGREDIENTS
- 3 garlics
- 1 tablespoon salt
- 400 g tomato (ripe) chucha
- 2 tablespoon olive oil
- 2 tablespoons vinegar
- 1 tablespoon oregano
- 150 g red pepperO
- 150 g cucumber
- 1.5 l water
- 150 g bread (hard) from Alentejo
- 1 tablespoon of preparation of fresh coriander
- pepper qb
- 60 g mixed olives
? PREPARATION
- Skin the garlic cloves and crush them in a mortar together with the salt and pulp of a tomato until you get a liquid paste.
- Pour the paste into the bowl where you will serve the gazpacho, drizzle with 1 tablespoon of oil, with the vinegar, and sprinkle with oregano.
- Cut the peppers and the remaining tomatoes into small cubes and add to the mixture in the bowl.
- Wash the cucumber, cut it also into cubes and pour it into the same bowl. Add very cold (or cold) water.
- Cut the bread into thin slices, crumble some in the gazpacho and add a spoonful of the coriander preparation and a little pepper. Serve with remaining bread and mixed olives.
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