Gazpacho
Quick answer
- Active time
- 20 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Stale bread soaked in water goes into the blender with the tomatoes, cucumber and pepper, and it makes the soup heavier and smoother than vegetable juice.
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No heat is involved at all, only two hours or more in the fridge. This Andalusian cold soup is only as good as its tomatoes, which need to be fully ripe.
Ingredients
Instructions
- 1
Soak 50 g stale bread in water until it is soft all the way through.
Choose fully ripe tomatoes, remove the cores, and avoid underripe fruit because weak tomatoes make a flat gazpacho.
- 2
Cut the cucumber and red bell pepper into rough pieces, reserving a small amount of each for garnish.
Prepare the 1/2 red onion and 1 garlic clove, keeping the pieces small enough for the blender to catch easily.
- 3
Add the tomatoes, cucumber, red bell pepper, red onion, and garlic to the blender.
Gently squeeze the soaked bread before adding it so the soup gains body without becoming watery.
- 4
Add 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, and 1 teaspoon salt.
Start blending on medium speed, then increase only until the mixture looks smooth, thick, and evenly emulsified.
- 5
For a silkier finish, pass the blended soup through a fine sieve to remove skins and coarse fibers.
Refrigerate it for at least 2 hours so the bread, oil, vinegar, and vegetable juices settle together.
- 6
Just before serving, check the thickness and seasoning while the soup is still cold.
Pour into chilled bowls, then finish with the reserved cucumber and red bell pepper plus a small drizzle of olive oil.
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