Gazpacho Alentejo

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  • Tomato: 550 gr
  • Pepper red: 1
  • Green pepper: 1
  • Cucumber: ½
  • Garlic: 3 teeth
  • Vinegar: 4 Tablespoons
  • Olive oil: 4 tablespoons
  • Oregano: ½ teaspoon
  • Salt: taste.
  • Pepper: taste.
  • Bread dark: 4 slices
  • Chilled water: 750 ml/1 lt


Put the tomato without the skin and seeds, cut kid and the cucumber in a bowl of soup or a large bowl. Mix the garlic stepped on, the white wine vinegar, olive oil, oregano, and the spices, seeds, and cut into small cubes. Place the bread, hard and without code, cut into cubes in the bowl and mix earlier. Verte-if the ice-cold water, stirring well to get a thick broth. It is very cold.

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