Gazpacho al punto de picante... con Salsa Brava

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Gazpacho al punto de picante... con Salsa Brava. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Gazpacho al punto de picante... con Salsa Brava is 4 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 al punto de picante... con Salsa Brava estimated approx 15 minutos.

To get started with this recipe, we have to first prepare a few components. You can have Gazpacho al punto de picante... con Salsa Brava using 11 ingredients and 5 steps. Here is how you can achieve it.

Receta del tradicional gazpacho con una chispa de picante.
www.oliveradatenea.com
#Salsa #SalsaBrava #gazpacho

Ingredients and spices that need to be Get to make Gazpacho al punto de picante... con Salsa Brava:

1. Salsa Brava Olivera de’Atenea
2. 1 kg tomates maduros
3. 100 g pan del día anterior
4. 1 diente ajo
5. 1/2 pepino
6. 1/2 pimiento verde
7. 1/2 cebolla
8. 1/2 aguacate
9. Albahaca fresca
10. Aceite de oliva
11. Vinagre

Steps to make to make Gazpacho al punto de picante... con Salsa Brava

1. Partimos el pan en trozos grandes y lo ponemos en el fondo del vaso de la batidora.
2. Cortamos las verduras en trozos grandes: la cebolla picada, el pepino pelado, el pimiento sin semillas y el tomate. Reservamos algunos trozos para decorar y disponemos el resto en el vaso de la batidora, sobre el pan.
3. Añadimos la sal, un poco de vinagre y un chorrito de aceite de oliva. Incorporamos el aguacate y removemos bien. Dejamos reposar en la nevera unos 30-40 minutos.
4. Trituramos bien hasta obtener una crema de textura fina y pasamos la mezcla por el colador chino. Probamos de sal y vinagre y corregimos al gusto. Reservamos en la nevera hasta la hora de servir.
5. Servimos con las verduras troceadas por encima, la Salsa Brava y unas hojitas de albahaca fresca.

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