A bright and velvety Andalusian cold soup, carried by the ripeness of the tomatoes, olive oil, and sherry vinegar. Perfect well chilled, with a crunchy garnish of cucumber and bell pepper.
Ingredients
- 1 kg very ripe round tomatoes
- 1 piece cucumber
- 1 piece green bell pepper
- 1 clove garlic
- 1 slice stale country bread
- 60 ml extra-virgin olive oil
- 30 ml sherry vinegar
- 100 ml cold water
- to taste fine salt
Method
- Wash the tomatoes, cucumber, and bell pepper, then chop them; reserve a little cucumber and bell pepper in very small dice for serving, the rest should be ready to blend.
- Remove the overly hard crust from the bread if necessary, soak it with the cold water, and let it soften until it easily falls apart under your fingers.
- Put the tomatoes, cucumber, bell pepper, garlic, soaked bread, vinegar, and salt in a blender; blend until you have a smooth and juicy purée.
- Drizzle in the olive oil with the blender running, then continue blending until the gazpacho becomes smooth, glossy, and slightly paler.
- Taste and adjust with salt, vinegar, or cold water until you have a fluid, fresh soup that is nicely tart yet balanced.
- Pass through a chinois or fine-mesh strainer if a very silky texture is desired; press gently to extract all the juice without forcing the solids through.
- Cover and place in the refrigerator for at least two hours, until the gazpacho is thoroughly chilled and the flavors meld.
- Serve in well-chilled ceramic bowls, add the reserved diced cucumber and bell pepper, then finish with a light drizzle of olive oil.
Nutrition
Per serving
- Energy
- 232.6 kcal
- Protein
- 4.02 g
- Carbohydrate
- 18.15 g
- Fat
- 15.72 g
- Fibre
- 5.25 g
- Calcium
- 9.21 mg
- Iron
- 0.26 mg
- Magnesium
- 9.39 mg
