Ingredients

• 1 Kg. Tomatoes
• 1 onion
• 2 green pepper
• 1 clove of garlic
• 1 slice of bread
• 100 ml extra virgin olive oil
• 1 litre of water
• Vinegar
• 6 seeds of crushed cumin
• salt

Gazpacho Andalou

• Put in a bowl all the chopped up vegetables. Add about 50 gr. of bread.
• Pour the water, the extra virgin olive oil, the vinegar, the garlic and the cumin. Put in the fridge for about 30 minutes.
• Mix everything very thin.
Serve with green pepper, bread, cucumber and onions cut in little squares.

Ingredients

• 200 Grs, natural almonds
• 3 cloves of garlic
• 200 grs crumbs of bread
• 100 ml Extra Virgin Olive Oil
• Wine Vinegar
• 1 Litre of water
• 12 Grape Moscatel
• Salt
• 3 white of egg
• 3 sheets of melted gelatine
Serve by putting in a soup plate the mould with the liquid « L’Ajo Blanco »

Ajo Blanco

• Soak the bread into the milk.
• Crush the almonds with a clave of garlic and the bread.
• Mix everything together and incorporate the extra virgin olive oil little by little.
• Don’t stop moving and add the water, very cold, and the salt.
• Beat the white of the eggs in snow with the gelatine to obtain a meringue, add the half of the Ajo Blanco and form moulds with it.