Spanish recipe
How to make Gazpacho
Gazpacho andaluz
Andalusia
A cold, refreshing soup of raw tomatoes, pepper, cucumber, garlic, olive oil and vinegar, blended until smooth. In summer it is often drunk from a glass.
Ingredients
- 1 kg very ripe tomatoes, roughly chopped
- 1 green pepper, seeds removed, chopped
- Half a cucumber, peeled and chopped
- 1 small garlic clove
- 50 g stale white bread, soaked in water and squeezed (optional)
- 80 ml extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt
- Cold water to thin, if needed
Method
- Put the tomatoes, pepper, cucumber, garlic and bread in a blender with a good pinch of salt.
- Blend until completely smooth.
- With the blender running, pour in the olive oil and vinegar so the soup turns creamy and light orange.
- Taste and add more salt or vinegar. Add a little cold water if it is too thick.
- Pass it through a sieve for a finer texture, then chill for at least 2 hours. Serve very cold, topped with small cubes of cucumber, pepper and bread.
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