The recipe that we present is a gazpacho prepared here in Madrid, as they do at home our grandmothers - soft but tasty for the whole family. Never use canned tomatoes, always very fresh and very red and spare not with bread - which gives the softness and creaminess.
Ingredients:
• 1kilo - 2 and 1/4 lbs. (5 or 6) very red tomatoes (VERY IMPORTANT) - take heart out , cut into pieces.
• 1 large cucumber - remove skin, cut into pieces
• 1/2 large onion or 1 whole medium - cut into pieces
• 1 clove garlic small - remove the center (show) what is repeated.
It may be larger or smaller depending on how strong you want **
** NOTE: You can substitute garlic powder from 1/2 teaspoon smooth
• 1/2 large green pepper or one medium whole - remove seeds and part inside, cut into pieces
• Yesterday bread - a piece - put in a bowl with 1/2 to 1 cup water
• 1/4 cup olive oil, wine vinegar Salt jet - to taste
• Topping: Cut small pieces of fresh tomato, cucumber, onion and green pepper on a plate so that each guest can put your taste a bit on the gazpacho.
Preparation:
• Hand mixer or standing or processor. Depending on how big your mixer can be done in 2 times.
• In a first crusher crush tomatoes.
• If we see that there is little room, pour some into the bowl we will serve.
• A remaining crushed tomatoes add onion, cucumber and green pepper, wet bread with 1/2 to 1 cup water, salt, clove of garlic, a splash of oil and vinegar. Shred well.
• Add the tomato and shredded and stir well.
• Adjust for salt and vinegar. Remember that when served cold be less salty. Most people prefer the gazpacho as such but if they like nothing finer fur, can now pass through a sieve.
• If it is too thick, you can add a little water.
• Put in refrigerator at least 2 hours. You must be very cold.
TO SERVE:
• Serve very cold.
Optional: Serve with chips or croutons stumbles final dressing in separate bowls.