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    You are in: Home / Recipes / Gaspacho à Alentejana (Gazpacho Alentejo's Way) Recipe
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    Gaspacho à Alentejana (Gazpacho Alentejo's Way)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    coolinaria's Note:

    Cold soup (no stove)

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    Units: US | Metric


    1. 1
      In a pestle and mortar smash garlic cloves with salt. Put the resulting paste in a terrine. Add olive oil and vinegar and season with pepper.
    2. 2
      Puree one tomato in the blender. Add to the terrine. Cut in small dices the other tomato, green pepper and cucumber and add to the terrine. Pour 1 1/2 liter of iced water. Season with oreganos and add bread cut up in dices. Wait 15 minutes and eat. Good to acompaign fried fish, presunto or chouriço.

    Ratings & Reviews:

    • on July 24, 2009


      I used lo-fat chicken stock, canned diced tomatoes and red wine vinegar rather than water, fresh tomatoes and plain white vinegar. This soup turned out to be greasy, the vinegar was overpowering and the soup was very thin. If I make this again, I'll leave out half the oil, 3/4 of the vinegar and half the water.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gaspacho à Alentejana (Gazpacho Alentejo's Way)

    Serving Size: 1 (562 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 251.5
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 316.8 mg
    Total Carbohydrate 31.1 g
    Dietary Fiber 2.7 g
    Sugars 2.7 g
    Protein 5.4 g

    The following items or measurements are not included:

    rock salt

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