Spanish
Andalusian Tomato Gazpacho
Chilled Andalusian tomato soup blended smooth with cucumber, pepper, bread, vinegar, and olive oil.
6 servings · 25 minutes prep
Ingredients
Gazpacho
- 3 lb, cored and chopped
- 1 medium, peeled, seeded, and chopped
- 1 small, seeded and chopped
- 1 small clove, minced
- 3 oz, crust removed and torn
- 1/2 cup cold water, for soaking bread
- 3 tbsp, plus more to taste
- 1/2 cup extra-virgin olive oil, Spanish-style if possible
- 1 1/2 tsp fine salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
Garnish
- 1/2 cup cucumber, finely diced
- 1/2 cup tomato, finely diced
- 2 tbsp extra-virgin olive oil, for drizzling
Directions
Macerate and Blend
- Place the ripe tomatoes, cucumber, green bell pepper, garlic, sherry vinegar, and fine salt in a bowl. Rest for 20 minutes so the tomatoes release their juices.
- Soak the day old bread in the cold water for 5 minutes, then squeeze lightly.
- Blend the vegetables and their juices with the soaked bread until smooth. With the blender running, stream in the extra-virgin olive oil until the soup looks creamy and orange-red.
- Season with black pepper and more salt or vinegar as needed. Strain if desired for a silkier texture.
Chill and Serve
- Chill the gazpacho until very cold, at least 2 hours.
- Stir before serving. Garnish with the diced cucumber, tomato, and a drizzle of extra-virgin olive oil.
