Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Gaspacho alentejano is a cold summer soup, refreshing and closely linked to the hot days of southern Portugal.
Unlike fully blended versions, this style keeps diced vegetables and pieces of bread for a rustic texture.
Ingredients
- 4 ripe tomatoes, diced
- 1 diced cucumber
- 1/2 pepper
- 1 clove of garlic
- Rustic cubed bread
- 60 ml of olive oil
- 2 tablespoons of vinegar
- Cold water
- Salt and oregano
Method
- Mix tomatoes, cucumber and peppers.
- Mash garlic with salt.
- Add oil, vinegar and cold water.
- Add the vegetables.
- Add the cubed bread just before serving.
- Finish with oregano.
Tips from Empório Portugal
- Serve very cold.
- Ripe tomatoes are essential.
- Bread goes in at the end to maintain texture.
Possible substitutions in Brazil
- White wine vinegar is a good choice.
- Yellow pepper gives a milder flavour.
Pairing
Sparkling water, lemonade or a light white wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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