Foods and Wines


GazpachoGazpacho. Photo by: Toya Legido/©ICEX

Wine Match by Federico Oldenburg/©ICEX

The best-known of the Andalusian cold coups is notoriously difficult to marry. The only real possibility in the presence of vinegar is a fortified wine with plenty of personality, such as a dry Oloroso sherry.


2.375 lb ripe tomatoes
2 small green peppers
2 garlic cloves
0.375 cup white bread
4 tbs extra virgin olive oil
1 tbs sherry vinegar
1 tomato, chopped
1 cucumber, chopped
1 green pepper, chopped
1 onion, chopped
1 hard-boiled egg


Soak the bread in water then place in the processor with the chopped vegetables, olive oil, vinegar, salt and water. The amount of water will determine how thick the gazpacho will be. Blend until smooth. Chill for two hours.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid


Serve the gazpacho in individual bowls, and offer the different garnishes separately.

Nutritional Facts

Energy (kcal): 259
Energy (kJ): 1,084
Protein (g): 8.1
Fat (g): 11.8
Carbohydrates (g): 32.2
Vitamin C(mg): 140.1
Iron (mg): 3
Vitamin A (µg): 140.1

Information provided by: The Spanish Nutrition Foundation (FEN)

Source: Foods and Wines from Spain

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