Gazpacho andaluz (Mambo Cecotec)

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Gazpacho andaluz (Mambo Cecotec). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Gazpacho andaluz (Mambo Cecotec) is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It's enjoyed by millions daily. They are nice and they look wonderful. Gazpacho andaluz (Mambo Cecotec) is something which I have loved my entire life.

Many things affect the quality of taste from Gazpacho andaluz (Mambo Cecotec), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gazpacho andaluz (Mambo Cecotec) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gazpacho andaluz (Mambo Cecotec) is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gazpacho andaluz (Mambo Cecotec) estimated approx 15 minutos.

To get started with this recipe, we have to prepare a few components. You can cook Gazpacho andaluz (Mambo Cecotec) using 8 ingredients and 8 steps. Here is how you can achieve that.

El gazpacho andaluz es uno de mis platos preferidos para el verano. Es muy fácil prepararlo, y más con un robot de cocina o batidora de vaso que evita los esfuerzos de la batidora de mano.

Ingredients and spices that need to be Make ready to make Gazpacho andaluz (Mambo Cecotec):

1. 1 kg tomate maduro
2. 1 pimiento verde
3. 1 pepino
4. 2 dientes ajo
5. 4 rebanadas pan blanco duro
6. 1 cucharada sal fina
7. 2 dl aceite de oliva
8. 8 cucharadas vinagre vino blanco

Instructions to make to make Gazpacho andaluz (Mambo Cecotec)

1. Poner a remojo al menos 10 minutos las rebanadas de pan, para que se reblandezcan y se trituren mejor. Si quieres que quede más suave, puedes quitarles la corteza
2. Escaldar los tomates. Hervir agua en una cazuela, y mientras tanto, hacer un corte en cruz en el culo de los tomates. Preparar también un recipiente con agua muy fría.
   Cuando hierva el agua, dejar los tomates entre 20 y 30 segundos. Sacar los tomates al agua fría y dejarlos 2 minutos antes de perlarlos.
3. Pelar los tomates y el pepino, y trocearlos en trozos más o menos grandes, junto con el pimiento.
   Pelar también el diente de ajo y quitarle el germen.
4. Introducir en el vaso de la Mambo con las cuchillas puestas los tomates, pepino, pimiento y ajo.
   Programar velocidad 5 durante 20 segundos, en frío.
5. Ahora que está algo triturado, se bajan los restos de los laterales del vaso y añadimos el pan en trozos. Repetir el proceso y programar velocidad 5 durante 20 segundos, en frío.
6. Se bajan de nuevo los restos de la pared del vaso. Se añaden el resto de ingredientes: sal, aceite y vinagre.
   Como referencia, 2 cucharadas son una medida pequeña de medidor de cocktail, y 4 cucharadas es una medida grande casi llena.
   Se puede usar también la función de peso del robot de cocina para asegurar las cantidades.
7. Programar 3 minutos a velocidad 10 en frío. Para que el robot coja velocidad de forma menos brusca, se recomienda programar los 3 minutos, empezar a velocidad 6, e ir subiendo hasta la 10 de forma gradual
8. Probar y corregir de aceite, vinagre y sal al gusto antes de servir. Con esta cantidad salen aproximadamente 2 litros de gazpacho.

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So that's going to wrap it up with this special food Recipe of Favorite Gazpacho andaluz (Mambo Cecotec). Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!