Gazpacho
By Groceree
Andalusian cold soup: ripe tomatoes blended raw with cucumber, pepper, garlic and good olive oil, emulsified until it is smooth and faintly orange rather than red.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Total
- 2 h 20 min
Ingredients
ripe tomatoes1 kg
cucumbers1
green peppers½
garlic cloves1
stale white bread50 g- sherry vinegar2 tbsp
extra virgin olive oil100 ml
salt
Instructions
- 01
Cut the crusts off the and soak it in a little water for 5 minutes, then squeeze it out.
- 02
Roughly chop the , peel and chop the , deseed and chop the and peel the . Blend them with the soaked until completely smooth — a good 2 minutes, longer than feels necessary.
- 03
With the blender running, pour in all but a tablespoon of the in a thin stream. The soup will lighten from red to salmon as it emulsifies; that colour change is how you know it is done.
- 04
Add the and , blend briefly, and taste. It should be bright and slightly sharp.
- 05
Pass through a sieve if you want it silky, then chill for at least 2 hours.
- 06
Serve cold with a thread of the remaining on top.
Notes
- Only worth making with genuinely ripe tomatoes. Out of season it tastes thin and no amount of seasoning fixes it.
- The bread is not filler — it helps hold the emulsion together so the soup does not separate in the fridge.
- Season after chilling as well as before; cold dulls salt.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 4 g
- Carbs
- 16 g
- Fat
- 23 g
Estimated from the ingredients.
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