Local name: Gazpacho
Andalusian chilled soup of ripe tomatoes, pepper, cucumber and garlic, thickened with bread and olive oil and sharpened with sherry vinegar.
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Photo: Bocadorada, CC BY-SA 2.0
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.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
The oil never emulsified. Pour it in a thin stream with the blender running, into a soup that is already perfectly smooth: long blending plus the soaked bread is what lets the oil bind and shift the colour.
It thickens the soup and carries the emulsion with the olive oil. Without it the gazpacho stays a vegetable juice that separates in the glass. It is also why this recipe is not gluten free.
You can, but you lose the faint bitterness that defines Andalusian gazpacho and balances the sugar in ripe tomatoes. If you skip it, go easier on the vinegar, because the balance shifts.
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