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RECIPES

Veleta Gazpacho Andaluz

1/3 to 1/2 cup Veleta Extra-Virgin Olive Oil
1/3 to 1/2 cup Veleta Premium Sherry Vinegar
1½ Tbsp coarse salt
1 tsp sugar
6 to 8 ripe tomatoes, chopped
1/3 to 1/2 onion, chopped
1/2 green pepper, chopped
1/2 to 3/4 cucumber, chopped
1 to 2 garlic cloves, chopped
1 to 2 cups cold water with ice cubes

Combine oil, vinegar, salt, and sugar in a measuring cup and mix well.



Toss vegetables together in a bowl. In several batches, place vegetables in a blender and add a small amount of oil and vinegar mixture. Blend well. Pour blended vegetables into a food mill and process into a bowl.



Process last batch of vegetables with ice water. Serve well chilled in bowls. Garnish with finely diced onion, bell pepper, cucumber, tomato, hard-cooked egg, julienned serrano chilies, or croutons. Makes 6 to 8 servings

Makes 6 — 8 servings

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