Gazpacho Alentejano

This is my favorite dish to eat in the summer. It is refreshing, healthy and always brings me great memories of my childhood.

My mother, as the good ‘alentejana’ (from the southern region of Portugal, Alentejo) that she is, every year in the summer prepared this delicacy for us. It is an easy, quick and a great recipe to keep heat away.

The main difference between the Gazpacho Alentejano and the Spanish is that the ingredients are in chunks instead of creamy and blended, resembling more a salad than a soup.

It is also a great option to use some bread that has been laying around the house for a few days. In fact, traditionally, this is how it is served: with old bread.

Usually the Gazpacho Alentejano usually has grilled and shredded cod, I prefer it without this ingredient.

It is refreshing, healthy and always brings me great memories of my childhood (…) It is an easy, quick and a great recipe to keep heat away.

Ingredients

  • 1 Cuecumber
  • 2 Medium Sized Tomatoes
  • 1 to 2 Red Peppers
  • 1 Small Head of Garlic
  • 1/2 Onion
  • Rustic Bread (preferably from a day or two ago)
  • Parsley
  • Coriander
  • Oregano
  • Extra-virgin Olive Oil
  • Vinegar (I prefer cider vinegar)
  • Salt Flakes
  • Cold Water
  • Ice

Preparation

Chop the onion and garlic.

Grill the peppers until they start to soften and the skin wrinkles. Once they are roasted put in a bowl with cold water and remove the skin.

Cut the top of the pepper, remove the seeds and cut the peppers into long thin strips.

To gain some flavor, season the pepper separately with chopped garlic, salt, olive oil, a little vinegar, and oregano. Leave in the refrigerator while preparing the rest of the gazpacho. Leaving the seasoned peppers in the fridge overnight before preparing the gazpacho will give it more flavour.

Peel the cucumber (I like to leave some strips of skin) and cut it into cubes.

Cut the tomatoes into cubes.

Chop the parsley and coriander.

Add the onion, garlic, tomato and cucumber in a large bowl. Season with salt, olive oil and vinegar. Add the parsley, coriander and oregano. Stir well and add cold water until the ingredients are covered. Ice can be added at this point to refresh more quickly or just before serving.

Serve with bread in the bottom of the dish and pour the gazpacho over.

Enjoy!

Gazpacho Alentejano
Gazpacho Alentejano
Gazpacho Alentejano
Gazpacho Alentejano
Gazpacho Alentejano

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