The gazpacho is one of the star summer drinks in Spain, along with the gazpacho, That is why today we bring you a more nutritious version and also suitable for gluten intolerant since instead of bread crumbs we will use quinoa, but be careful!, although quinoa is a pseudo cereal that does not contain gluten, if you have gluten intolerance or celiac disease always check that there are no traces.

INGREDIENTS

• 1kg tomatoes.
• 1-2 garlic cloves.
• 1 cdta. salt.
• 30g white wine vinegar.
• 100g quinoa dry.
• 150g AOVE (Extra Virgin Olive Oil).

PREPARATION

1. We cook the quinoa, (although we have used white quinoa, you can choose other varieties such as red or black). The cooking method of quinoa is similar to that of rice, 1 quinoa by 2 of water. We put the water over high heat and when it starts to boil add the quinoa and lower the heat a little and leave it for a few 15-20 minutes.
2. Quinoa we drain them well and reserve.
3. In a blender add the tomatoes cut into quarters, garlic and salt and grind a few seconds at medium speed.
4. Add the vinegar and quinoa and return to shred at full speed for about 2 minutes.
5. By last, We put another minute the mixer running at medium speed and at the same time we AOVE pouring slowly so that it is linked well.
6. We take to the fridge and serve very cool.

Note: It is usually put as a topping boiled egg and / or Serrano / Iberian ham in small pieces, but we have sprinkled a little thyme on top. This is already at the consumer's taste ?.