A gazpachito for the heat? Try the Extremadura gazpacho.

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By Ángela

El Extremadura gazpacho He is a first cousin of the gazpacho traditional Andalusian, only it has some surprising ingredients like ñoras and dried tomatoes. Maybe some Extremaduran reader of our recetinAs says that he has not tried this in his land in his life, so they will tell us. In any case, it seems to me recetinvery original. An advice: If you are going to peel tomatoes to consume raw, it is best to do it with a knife, but if you are going to peel them to make a tomato sauce or incorporate them into a stew, it is best to blanch them for 30 seconds in a saucepan with water boiling with a cross made at the base with a sharp knife; so the skin will come out whole when you pass them through cold water.

Extremadura gazpacho

Print recipe

This Gazpacho Extremadura recipe is the best remedy against heat. It's great

Extremadura gazpacho
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Rations: 8
  • Total time:

Ingredients

  • 8 ripe red tomatoes
  • 100 gr. of bread from the day before (crumb)
  • 1 garlic clove
  • 2 ñoras or 1 chorizo ​​pepper
  • water
  • extra virgin olive oil
  • Sherry vinager
  • shawl
  • a couple of peppermint leaves

For the garnish:

  • 1 cucumber
  • 1 green pepper
  • 1 cebolla
  • some lettuce leaves
  • 8 dried tomatoes

Preparation

  1. Remove the peduncle (the tail) and the pips from the ñoras; cook them together with the dried tomatoes for 2-3 minutes in a saucepan with boiling water.

  2. Remove from heat and let soak for 5-10 minutes.

  3. Remove the meat from the ñoras and reserve it.

  4. Put the soaked sun-dried tomatoes on a plate and dress them with oil and salt.

  5. Peel the tomatoes with a knife or by blanching them in boiling water. Place a large glass of water in a pitcher along with the garlic clove and the chopped tomatoes.

  6. Add the mint leaves and a pinch of salt; crush with an electric mixer.

  7. Add the breadcrumb, the meat of the ñoras, oil and vinegar and continue beating until you have a homogeneous cream. Put in the fridge until cold.

  8. To make the garnish, chop the cucumber (peeled), the spring onion and the pepper into small cubes and the lettuce into julienne strips.

  9. Serve the gazpacho in individual bowls with a little garnish.

  10. Accompany with seasoned dried tomatoes.

Image: ohsheglows


Discover other recipes of: Gazpacho recipes, Recipes Vegetables

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  1.   Tangerine said
    ago 11 years

    You will already say from which area of ​​Extremadura this recipe is or rather who has invented it ... among other things that this gazpacho does not carry are the ñoras, which are from the region of Murcia, quite far from being "typical" Extremadura :)

    Reply to Mandarina