Spanish Gazpacho
Andalusia's chilled raw tomato soup: bright, tangy, and perfect on a hot day. Almost a liquid salad.
Ingredients
- 3 lbs ripe tomatoes, cored
- 1 cucumber, peeled
- 1 red bell pepper, seeded
- 1/2 small red onion
- 2 cloves garlic
- 1/3 cup good olive oil
- 3 tbsp sherry vinegar
- 1 slice stale bread
- Salt to taste
- Toppings: diced cucumber, bell pepper, hard-boiled egg, croutons
Instructions
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1
Roughly chop tomatoes, cucumber, bell pepper, and onion.
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2
Soak the bread in water for 5 minutes, squeeze out excess water.
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3
Combine all vegetables, garlic, bread, vinegar, olive oil, and salt in a blender. Blend on high until completely smooth, 2-3 minutes.
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4
Strain through a fine sieve for ultra-smooth texture (optional but classic).
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5
Refrigerate at least 2 hours until very cold. Serve in bowls with diced toppings on the side.
