 |
Spanish gazpacho with manzanilla olives Recipe
Flavors of Spain
Total time: less than 15 minutes
Prep. time: 10 minutes
Cooling time: 2 hours
Cooking time: None
Difficulty: Easy
Ingredients
- 125 ml / ½ cup pimiento-stuffed green Manzanilla olives
- 4 big ripe tomatoes
- 1 green pepper
- 1 garlic clove, peeled
- 1 medium cucumber
- 4 Tbsp. sherry vinegar or wine vinegar
- 200 ml / 1 glass of cold water
- 60 ml / ¼ cup of leftover bread
- Extra virgin olive oil to taste
- Sea salt to taste
- Fresh herbs to taste
Method
- Wash all of the vegetables thoroughly. Remove the stems and seeds.
- Cut all of the vegetables and bread into medium-sized pieces. Place in a blender with the rest of the ingredients, except the green Manzanilla olives. Grind for 5 minutes at full speed.
- Chill the mixture in the fridge for 2 hours before serving.
- Ladle into bowls to serve, and garnish with abundant slices of olives, fresh herbs and a dash of olive oil.
More recipe ideas
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
