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 tied to the hot days of southern Portugal.
Unlike fully blended versions, it can keep chunks of vegetables and bread, creating a rustic texture.
Ingredients
- 4 ripe tomatoes, diced
- 1 cucumber, diced
- 1/2 bell pepper
- 1 clove of garlic
- Rustic bread, diced
- 60 ml of olive oil
- 2 tablespoons of vinegar
- Cold water
- Salt and oregano
Preparation method
- Mix tomato, cucumber, and bell pepper.
- Mash garlic with salt.
- Add olive oil, vinegar, and cold water.
- Add the vegetables.
- Add diced bread just before serving.
- Finish with oregano.
Tips from Empório Portugal
- Serve very cold.
- Ripe tomato is essential.
- Bread is added at the end to maintain texture.
Possible substitutions in Brazil
- White wine vinegar is a good choice.
- Yellow bell pepper gives a milder flavor.
Pairing
Sparkling water, lemonade, or light white wine. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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