Gazpacho Extremeño

Name: Gazpacho Extremeño
Total time: 900 s
Yield: Serves 6 to 8 servings
Ingredients: 1 large cucumber (about 450 grams); 4 large ripe tomatoes (about 550 grams); 5 cups cantaloupe, diced (about 700 grams); 1/2 cup onion, diced (about 70 grams); 2-3 teaspoons granulated sugar, optional (10–15 grams); 2-3 tablespoons salt, to taste (30–40 grams); 3-4 tablespoons white wine vinegar (40–50 grams); 1/4 cup extra virgin olive oil (60 grams); 6 1/3 cups ice-cold water (about 1500 ml)

pedromariapapper @cook_12179994

This is a recipe my mother used to make to cool us down on the hottest summer days. It should be served very cold.

pedromariapapper @cook_12179994

This is a recipe my mother used to make to cool us down on the hottest summer days. It should be served very cold.

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Ingredients

15 min.

Serves 6 to 8 servings

1large cucumber (about 450 grams)
4large ripe tomatoes (about 550 grams)
5 cupscantaloupe, diced (about 700 grams)
1/2 cuponion, diced (about 70 grams)
2-3 teaspoonsgranulated sugar, optional (10–15 grams)
2-3 tablespoonssalt, to taste (30–40 grams)
3-4 tablespoonswhite wine vinegar (40–50 grams)
1/4 cupextra virgin olive oil (60 grams)
6 1/3 cupsice-cold water (about 1500 ml)

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Steps

15 min.

1

Cut the cucumber, tomatoes, cantaloupe, and onion into small cubes and place them in a large bowl.
2

Add the vinegar, olive oil, sugar, and salt. Mix well with a spatula.
3

Pour in the ice-cold water and stir thoroughly.
4

Refrigerate for 4 to 5 hours until very cold.
5

Serve in bowls and adjust salt, vinegar, and oil to taste.
6

Give it a try and let me know how it turned out!