Gazpacho
Local name : Gazpacho
Andalusian chilled soup of ripe tomatoes, pepper, cucumber and garlic, thickened with bread and olive oil and sharpened with sherry vinegar.
Photo : Bocadorada · CC BY-SA 2.0
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
- Difficulty
- Easy
Method
- Soak the bread in a little water for 10 minutes, then squeeze it out.
- Put the tomatoes, pepper, cucumber, garlic, bread, vinegar and salt in a blender. Blend for a good couple of minutes until completely smooth.
- With the motor running, trickle in the olive oil so the soup emulsifies, turning orange-pink and velvety.
- Pass through a fine sieve if you want it silky, then adjust the salt and vinegar.
- Chill for at least 2 hours. If it is too thick, thin with ice-cold water.
- Serve well chilled in bowls or glasses, with the diced vegetables and croutons alongside.
In Andalusia gazpacho is drunk as much as it is eaten, often from a glass in the heat of the afternoon. The green pepper gives it its characteristic edge of bitterness.
