Gazpacho with tortilla croutons
Classic Andalusian gazpacho, blended from ripe tomatoes, cucumber, green pepper, garlic, onion, extra virgin olive oil and vinegar. The croutons are made from a wheat tortilla cut into small squares and toasted in a frying pan. Serve it well chilled, with the croutons on top.
- Time
- 10 min
- Difficulty
- Very easy
Ingredients
- 1 kg ripe tomatoes
- 1/2 cucumber, peeled
- 1/2 green pepper
- 1 garlic clove
- 1/4 onion
- 3-4 tablespoons extra virgin olive oil
- 1-2 tablespoons vinegar
- Salt to taste
- 1 or 2 wheat tortillas
Method
- Chop the vegetables and put everything in a blender.
- Add the oil, vinegar and salt. Blend until smooth and chill in the fridge.
- Cut the tortillas into small squares and toast them in a frying pan with a little oil until crisp.
- Serve the gazpacho well chilled with the croutons on top.
Made with
