Gazpacho Andaluso
A refreshing cold soup made with ripe tomatoes, cucumber, and peppers. Smooth and vibrant, it is perfect for warm days as a light starter or healthy meal.
Ingredients
- 1 kg ripe tomatoes (2.2 lb)
- 1 cucumber (200 g or 7 oz)
- 1 red pepper (200 g or 7 oz)
- 1 small red onion (80 g or 1/2 cup chopped)
- 1 garlic clove
- 40 ml extra virgin olive oil (3 tbsp)
- 20 ml white wine vinegar (1 tbsp + 1 tsp)
- 100 g stale bread (3 1/2 oz)
- 200 ml cold water (3/4 cup + 1 tbsp)
- Salt to taste
- Black pepper to taste
How to Make It
- Wash tomatoes and cut into chunks
- Peel and chop the cucumber
- Clean and chop the pepper
- Slice onion and garlic
- Soak bread in cold water
- Place vegetables in a blender
- Add squeezed bread
- Pour in olive oil and vinegar
- Add water
- Blend until smooth
- Season with salt and pepper
- Chill in the refrigerator at least 1 hour
- Stir and serve cold
Tips
- Use very ripe tomatoes for best flavour
- Strain for extra smooth texture if desired
- Adjust water for preferred thickness
- Serve well chilled
Storage
- Keeps 2 days refrigerated in airtight container
- Best eaten within 24 hours
- Not suitable for freezing