A recipe from Gemo
Andalusian Gazpacho
A cold Spanish summer soup made from ripe tomatoes, cucumber, green pepper, garlic, olive oil, vinegar, and a little bread, blended smooth and served well chilled.
Method
- 01
Put 50 g torn bread in a small bowl with about 75 ml of the cold water and let it soften while you prepare the vegetables.
⏱ 5 min
- 02
Add 1 kg tomatoes, 1/2 cucumber, 1 green pepper, 1/4 onion, 1 garlic clove, and 1 teaspoon salt to a large bowl. Toss well and let the vegetables stand until they release flavorful juices.
⏱ 20 min
- 03
Transfer the vegetables and their juices to a blender with the soaked bread and 25 ml vinegar. Blend until smooth, then stream in 60 ml olive oil while blending so the soup turns creamy.
- 04
Adjust the thickness with the remaining 75 ml cold water, adding only enough for a pourable but not watery soup. Taste and adjust salt or vinegar if needed.
- 05
For the smoothest texture, pass the gazpacho through a fine sieve. Chill until very cold, then serve with a thin drizzle of olive oil and optional finely diced vegetables or croutons.
⏱ 60 min
Nutrition
