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Loading...| 3 garlic cloves | |
| 1 1/2 tablespoons rock salt | |
| 3 tablespoons olive oil | |
| 3 tablespoons vinegar | |
| 2 ripe tomatoes | |
| 1/2 cucumber | |
| 1/2 green pepper | |
| dried oregano leaves | |
| 200 g stale old country bread ( this bread does n't crumb very easily ) | |
| pepper | |
| 1 1/2 liters ice water ( can substitute for tomato juice ) |
| 1. | Soak the bread in half a liter of ice water for at least an hour. |
| 2. | Peel the garlic and crush it with the rock salt to form a paste. |
| 3. | Add the olive oil, vinegar, and a pinch of oregano to the garlic paste and mix well. |
| 4. | Dice the tomatoes, cucumber, and green pepper and add them to the garlic mixture. |
| 5. | Squeeze the excess water from the soaked bread and add it to the mixture. |
| 6. | Slowly add the remaining ice water while stirring until you reach the desired consistency. |
| 7. | Chill the soup in the refrigerator for at least an hour before serving. |
Gaspacho à Alentejana is a refreshing and hydrating soup that is perfect for a hot summer day.
It is low in calories and high in fiber and vitamins.
Some may find the taste of raw garlic overpowering.
If using tomato juice instead of ice water, be aware of the added sugar content.
Gaspacho à Alentejana is an excellent source of fiber and vitamin C.
The garlic in this recipe has been linked to lowering blood pressure and strengthening the immune system.
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