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Andalusian Gazpacho

Chilled Andalusian gazpacho made with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar and olive oil.
Print Recipe
Prep Time 20 minutes
Resting 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Spanish
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 kg ripe tomatoes chopped
  • 1 cucumber peeled and chopped
  • 1 green pepper chopped
  • 1 clove garlic
  • 50 g day-old bread crusts removed
  • 100 ml extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp salt
  • Diced cucumber pepper and croutons, to serve

Method
 

  1. Soak the bread in a little water for 5 minutes and squeeze dry.
  2. Blend the tomatoes, cucumber, pepper, garlic, bread and salt until very smooth.
  3. With the blender running, add the olive oil and vinegar until creamy.
  4. Strain through a sieve for a silky texture.
  5. Chill for at least 2 hours.
  6. Serve very cold topped with diced vegetables, croutons and a drizzle of oil.

Notes

Season again once it is cold. Chilling dulls salt and acidity.