Brazil

Ripe tomatoes

Peeled Garlic

Japanese cucumber

Red Pepper

Bread

Sherry Vinegar

Water

Grape Tomatoes

White Vinegar

Sugar

Thyme branch

Olive oil

Andalusian gazpacho with marinated tomatoes

Para os tomates marinados:
Em uma panela  coloque os tomates grape, o vinagre, açúcar, tomilho  e 100 ml de agua. Leve ao fogo alto e deixe ferver. Retire do fogo e  deixe esfriar. Assim que frio descarte o tomilho e escorra todo o líquido. Reserve 
Ponha 1l de água para ferver. Coloque os tomates e deixe por 3 minutos, escorra. Retire as pele e as sementes.Corte em cubos. Reserve.
Retire as sementes do pepino e corte grosseiramente e reserve .
Bata no liquidificador por 10 minutos todos os ingredientes:
tomates marinados, os tomates em cubos, o pepino, o alho, o pão, o vinagre de xerez, o azeite, o pimentão e 100ml de água. Verifique sal e pimenta. Sirva gelado ou em temperatura ambiente com fio de azeite. Bom apetite 😋😋

For the marinated tomatoes:
In a pan, place the grape tomatoes, vinegar, sugar, thyme and 100 ml of water. Bring to a boil over high heat. Remove from heat and let cool. Once cool, discard the thyme and drain all the liquid. Reserve
Put 1l of water to boil. Put the tomatoes and leave for 3 minutes, drain. Remove the skin and seeds. Cut into cubes. Reserve.
Remove the seeds from the cucumber and coarsely chop and set aside.
Blend all ingredients in a blender for 10 minutes:
marinated tomatoes, diced tomatoes, cucumber, garlic, bread, sherry vinegar, oil, pepper and 100ml of water. Check salt and pepper. Serve chilled or at room temperature with a drizzle of olive oil. Good appetite 😋😋

Andalusian gazpacho with marinated tomatoes

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