400 g of bread (preferably a little old)
9 dl of water
2 garlic cloves
2 tablespoons of vinegar
¼ green pepper
6 ice cubes
Place 2 tomatoes in boiling water for a few seconds, in order to remove the skin more easily. Pull the skin from the tomatoes and blend it to obtain a tomato pulp.
- In a mortar, crush garlic with salt.
- Add garlic and salt to the tomato pulp and stir it well.
- Cut the remaining 2 tomatoes, the cucumber and bell pepper into small cubes and add to the mixture.
- Add the water and stir well.
- Season with salt, olive oil and vinegar and mix well. Taste the seasoning and adjust to your taste.
- Add the oregano leaves and put the mix in the fridge.
- Cut the bread into small cubes.
- Before serving, add ice to the mixture. Everyone is invited to put bread on his plate before serving.
There are many variations of this traditional gaspacho from Alentejo, some with more or less garlic, vinegar or olive oil, water or tomato juice etc. As you will understand, it depends on the taste of each chef, and on the tradition of each village.
Gaspacho is also called “vinagrada”, which comes from the word vinegar of course, because oftenly you can find a very strong taste of vinegar.
Normally, gaspacho is eaten with fried horse mackerel, also called “joaquinzinhos” (meaning “small Joaquims”). But you can also use it for smoked ham of an iberian pig for instance – that will match well with this recipe.