Gazpacho
An authentic version of the classic Andalusian cold soup.
Equipment
- Immersion blender or countertop blender
Ingredients
- 4.6 oz stale bread 130 g
- 2.2 lb tomatoes 1 kg; very ripe
- 1 green pepper about 4.2 oz, 120 g
- 2 cloves garlic
- 4.2 oz English cucumber 120 g
- 10 g salt or to taste
- 3 tbsp sherry vinegar or wine vinegar; 45 ml
- ⅓ cup extra virgin olive oil 100 ml; ⅓ cup plus 1½ tbsp
Instructions
- To make the gazpacho, first tear the bread into larger pieces and soak it in water for a few minutes.
- Peel the cucumber and garlic, and remove the stem and seeds from the green pepper.
- Squeeze the water out of the bread and put it into a large bowl or the countertop blender.
- Cut the tomatoes into chunks and add them.Gazpacho is usually strained, in which case you do not need to peel or core the tomatoes. If you serve it more rustic and unstrained, however, it is worth doing both.
- Add the whole garlic cloves, the cucumber cut into chunks, the stemmed, seeded, and chopped green pepper, the salt, vinegar, and olive oil.
- Purée thoroughly with an immersion blender or countertop blender.
- Strain the gazpacho and chill it for at least 2 hours.
- Serve cold.
Video
Notes
This recipe was inspired primarily by Carmen Gahona’s authentic Andalusian gazpacho recipe.
Tried this recipe?Let us know how it was!