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Gazpacho
Spain
Drunk from cups in the fields of Andalusia. The best gazpacho uses extraordinary olive oil and peak summer tomatoes.
Andalusian cold tomato soup — ripe tomatoes, pepper, cucumber and stale bread blended with olive oil and vinegar. The drink and soup of the southern Spanish summer.
Prep
15 mins
Cook
0 mins
Difficulty
Easy
Calories
175 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
1kgvery ripe tomatoes
1red pepper
1cucumber, roughly chopped
2 clovesgarlic
100gstale bread, soaked in water
6 tbspextra virgin olive oil
3 tbspsherry vinegar
saltto season
diced tomato, pepper and croutonsto garnish
Method
1
Blend all ingredients until very smooth.
2
Pass through a sieve for a silky texture.
3
Season generously with salt and vinegar. Refrigerate until very cold.
4
Serve with garnishes and a drizzle of olive oil.
Chef's Tip
Gazpacho must be served ice cold — room temperature gazpacho is wrong.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.