Chunky Alentejo gazpacho

Chunky Alentejo gazpacho. Raw garlic, Raw cucumber, Raw tomatoes.

Roteiro do Alqueva

20 + 0 min · 4

Ingredients

• 10 g Raw garlic
• 200 g Raw cucumber
• 600 g Raw tomatoes
• 35 g Olive oil
• 25 g White wine vinegar
• 600 g Water
• 3 g Table salt
• 200 g Portuguese rustic wheat bread

Preparation

1. Mash the garlic with salt. Dice the tomato and cucumber finely, keeping their juices.
2. Mix the vegetables, garlic, oil, vinegar and cold water. Chill for 30 minutes. Add diced bread just before serving; do not blend.