Gazpacho Andaluz (Cold Tomato Soup)
🇪🇸 Spain · Andalusia
Ingredients
- 1 kg ripe tomatoes
- 1 green bell pepper
- 1/2 cucumber
- 100 g day-old baguette
- 80 ml extra virgin olive oil
- 30 ml white balsamic vinegar or white wine vinegar (or apple cider vinegar)
- 1 garlic clove
- salt, to taste
- bread croutons, for garnish
Steps
- Wash and chop the tomatoes. Wash, seed, and chop the bell pepper. Peel and chop the cucumber. Peel and dice the garlic. Set aside a small amount of diced tomato and pepper for garnish.
- Soak the bread pieces in water until soft.
- Puree the tomatoes, bell pepper, cucumber, and garlic in a blender or with an immersion blender until creamy (blend in two batches if needed). Add the soaked bread and blend again.
- Add the olive oil, vinegar, and salt. Blend thoroughly, then pass through a sieve into a clean bowl.
- Chill the gazpacho in the refrigerator for 30 minutes.
- Serve in bowls, garnished with diced tomato, pepper, and croutons as desired.
Source: www.madamecuisine.de