{"id":243755,"date":"2021-09-28T18:36:02","date_gmt":"2021-09-28T16:36:02","guid":{"rendered":"https:\/\/quintasolana.com\/gaspacho-from-alentejo\/"},"modified":"2021-11-01T15:27:04","modified_gmt":"2021-11-01T14:27:04","slug":"gaspacho-from-alentejo","status":"publish","type":"post","link":"https:\/\/quintasolana.com\/en\/gaspacho-from-alentejo\/","title":{"rendered":"&#8220;Gaspacho&#8221; from Alentejo"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h1 class=\"p1\">&#8220;Gaspacho&#8221; from Alentejo<\/h1>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;3_5,2_5&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;3_5&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/quintasolana.com\/wp-content\/uploads\/2021\/07\/pXlFQlaiTrS9sNkzG221cQ_thumb_2f8b.jpg&#8221; title_text=&#8221;pXlFQlaiTrS9sNkzG221cQ_thumb_2f8b&#8221; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][et_pb_image src=&#8221;https:\/\/quintasolana.com\/wp-content\/uploads\/2021\/07\/rtFqJW4QwiOWRBhjzd7g_thumb_2f87-1.jpg&#8221; title_text=&#8221;rtF%qJW4QwiOWRBhjz+d7g_thumb_2f87&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;2_5&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.10.8&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>15 min of preparation time + 2 hours of chilling time<br \/>Serves 4<\/p>\n<p>Ingredients :<\/p>\n<ul>\n<li><strong>3 <\/strong>garlic cloves<\/li>\n<li><strong>1<\/strong><strong> tbsp of<\/strong> salt<\/li>\n<li><strong>400<\/strong><strong>g<\/strong> ripe tomato<\/li>\n<li><strong>2<\/strong><strong> tbsp of<\/strong> olive oil<\/li>\n<li><strong>2<\/strong><strong> tbsp of<\/strong> cherry vinager<\/li>\n<li><strong>1<\/strong><strong> tbsp of<\/strong> oregano<\/li>\n<li><strong>150<\/strong><strong>g<\/strong> green pepper<\/li>\n<li><strong>150<\/strong><strong>g<\/strong> cucumber<\/li>\n<li><strong>1,5<\/strong><strong>L<\/strong> water<\/li>\n<li><strong>150<\/strong><strong>g<\/strong> slices of dry bread<\/li>\n<li>fresh coriander leaves<\/li>\n<li>pepper<\/li>\n<li><strong>60<\/strong><strong>g<\/strong> black olives<\/li>\n<\/ul>\n<p>Preparation :<\/p>\n<ol>\n<li>In a mortar, crush the garlic with the salt and pulp of a tomato to get a liquid paste.<\/li>\n<li>Pour it into a large bowl and add the olive oil, vinegar and oregano.<\/li>\n<li>Wash and remove seeds and skin of the pepper. Chop it.<\/li>\n<li>Do the same with the peeled cucumber and the rest of the tomatoes. Pour the vegetables into the bowl and add very cold water. R<span>efrigerate for 3 hours or until completely chilled.<\/span><\/li>\n<li>Cut the bread in cubes to make some croutons and season some in the gazpacho and sprinkle with fresh coriander and a little pepper. Serve with the remaining bread and olives.<\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; locked=&#8221;off&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_post_nav in_same_term=&#8221;on&#8221; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; title_text_color=&#8221;#000000&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_post_nav][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Gaspacho&#8221; from Alentejo15 min of preparation time + 2 hours of chilling timeServes 4 Ingredients : 3 garlic cloves 1 tbsp of salt 400g ripe tomato 2 tbsp of olive oil 2 tbsp of cherry vinager 1 tbsp of oregano 150g green pepper 150g cucumber 1,5L water 150g slices of dry bread fresh coriander leaves [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":241105,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[166],"tags":[167],"class_list":["post-243755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-springtime","tag-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;Gaspacho&quot; 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