Preparation
In Andalusia, the Spanish region this cold soup originates from, this dish can be served as a chupito in a small glass or in a bowl.
Imagine you are in Spain and treat yourself with this combination of vitamins and freshness.
In a sealed vessel, marinate cut, peeled and without seeds tomatoes with some water and vinegar, together with strawberries cut in half, onions and bread. Keep the mix in the fridge for approximately 30 minutes.
Pour in a blender, turn it on and add oil and water, salt and pepper and keep on blending. Let the gazpacho in the fridge for 1-2 hours and serve it very cool, with 2 or 3 well drained fillets of anchovies.
