Gazpacho
A refreshing chilled soup made from ripe Andalusian tomatoes, cucumber, pepper, and onion, seasoned with garlic and sherry vinegar — a summer classic from southern Spain, served ice-cold with a garnish of finely diced vegetables.
Ingredients
- ripe tomatoes900 g
- cucumber1 pcs
- bell pepper1 pcs
- onion0.5 pcs
- garlic1 clove
- bread80 g
- olive oil4 tbsp
- sherry vinegar2 tbsp
- salt1 to taste
Instructions
Cut the tomatoes, cucumber, and bell pepper into large chunks, quarter the onion, and peel the garlic, removing the green sprout inside if there is one to avoid bitterness.
Tear the crustless bread into pieces and soak in 2-3 tbsp of cold water for 10 minutes until softened.
Place the tomatoes, cucumber, pepper, onion, garlic, soaked bread, olive oil, and sherry vinegar into a blender.
Blend on high speed for 3-5 minutes until smooth and velvety, with no lumps.
Season with salt to taste; if the soup is too thick, add 100-150 ml of ice-cold water and blend briefly again.
If desired, strain the gazpacho through a fine sieve to remove skins and seeds for a perfectly smooth texture, then pour into a container with a lid.
Chill in the refrigerator for at least 1-2 hours and serve very cold, drizzled with olive oil and topped with finely diced tomatoes, cucumber, pepper, and onion.
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