Gaspacho Alentejana Gazpacho Alentejo's Way

Cold soup (no stove)

In a pestle and mortar smash garlic cloves with salt.

Put the resulting paste in a terrine.

Add olive oil and vinegar and season with pepper.

Puree one tomato in the blender.

Add to the terrine.

Cut in small dices the other tomato , green pepper and cucumber and add to the terrine.

Pour 1 1 / 2 liter of iced water.

Season with oreganos and add bread cut up in dices.

Wait 15 minutes and eat.

Good to acompaign fried fish , presunto or chourio.

garlic cloves, rock salt, olive oil, vinegar, tomatoes, cucumber, green pepper, dried oregano leaves, country bread, pepper, ice water