SALMOREJO/GAZPACHO
The original Andaluz Gazpacho. A cold 'soup' which is the ultimate hot Summer cooler! Easy to make, too.
Provided by anthonygriffin
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place all the ingredients in a large bowl and blend with a hand blender until smooth and completely homogenised.
- Check for any unblended ingredients. Soup should be a pale red with flecks of red and green in it.
- Chill in fridge for at least 1 hour
- Place all accompaniments on a large plate, keeping them divided into seperate sections. Or use a sectioned snack server.
- Divide the Salmorejo between four bowls and serve with the accompaniments and crusty bread
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