SoupsDifficulty: easy

Gazpacho Andaluz (Cold Tomato Soup)

Name: Gazpacho Andaluz (Cold Tomato Soup)
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: • 800 g ripe tomatoes, chopped; • 200 g cucumber (peeled), sliced; • 120 g green bell pepper, sliced; • 60 g day-old white bread, crusts removed (optional); • 60 ml extra virgin olive oil; • 20 ml sherry vinegar (to taste); • 1 small garlic clove (≈ 4 g), degermed; • 6 g fine salt (to taste); • 100–250 ml very cold water, as needed; Garnishes: diced veg, croutons, olive oil

Classic Andalusian cold soup—silky and aromatic—with very ripe tomatoes, cucumber,

Prep Time

Cook Time

Servings

Ingredients

•• 800 g ripe tomatoes, chopped

•• 200 g cucumber (peeled), sliced

•• 120 g green bell pepper, sliced

•• 60 g day-old white bread, crusts removed (optional)

•• 60 ml extra virgin olive oil

•• 20 ml sherry vinegar (to taste)

•• 1 small garlic clove (≈ 4 g), degermed

•• 6 g fine salt (to taste)

•• 100–250 ml very cold water, as needed

•Garnishes: diced veg, croutons, olive oil

Instructions

1Prep veg: core tomatoes, peel cucumber, deseed pepper; cut into chunks.

2Soak bread (optional): moisten with 30–50 ml cold water for 2–3 min; squeeze dry.

3Blend: tomatoes, cucumber, pepper, bread, garlic, vinegar and salt for 2–3 min until very smooth.

4Emulsify: with the motor running, stream in the olive oil for 30–60 s.

5Adjust texture: add cold water in 50 ml increments until it coats the back of a spoon.

6Chill: adjust salt/vinegar and chill for 2 h.

7Serve: stir and serve cold (8–10 °C) with garnishes and an olive oil drizzle..