Andalusian Gazpacho
A refreshing and vibrant cold tomato soup, perfect for hot summer days, originating from southern Spain.
Ingredients
Vegetables
- 1kg ripe plum tomatoes, cored
- 1 green bell pepper, deseeded
- 1 cucumber, peeled
- 1/2 small red onion
- 1 clove garlic
Flavorings
- 1/4 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt
Garnish
- Croutons
- Finely diced cucumber and pepper
- Drizzle of olive oil
Instructions
Rough Chop
Roughly chop the tomatoes, green pepper, cucumber, red onion, and garlic. They will all be blended, so precision isn't necessary.
Blend
Place all the vegetables in a high-powered blender. Blend on high until completely smooth.
Emulsify
While the blender is running on low, slowly drizzle in the extra virgin olive oil. This emulsifies the soup and gives it a creamy, orange-red hue.
Season
Add the sherry vinegar and salt. Taste and adjust seasoning if necessary.
Chill
Strain the soup through a fine-mesh sieve for an ultra-smooth texture (optional). Refrigerate for at least 2 hours until very cold.
Serve
Serve cold in bowls or glasses, garnished with croutons, diced vegetables, and a final drizzle of good olive oil.
Nutrition Facts
* Based on a 2,000 calorie diet.