Gazpacho soup
Gazpacho soup
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Gazpacho soup
Υλικά
- 1.5 kg (3.3 lb) ripe tomatoes, cut into large chunks
- 250 g (9 oz) cucumber, peeled and cut into chunks
- 1 green bell pepper, cut into chunks
- ½ red onion, sliced
- 1 garlic clove
- 70 g (2.5 oz) day-old bread, crust removed
- 80 ml (⅓ cup) extra virgin olive oil
- 25 ml (1½ tbsp) sherry vinegar
- 150 ml (⅔ cup) ice-cold water
- Salt
- Freshly ground black pepper
For the Garnish
- Finely diced tomato
- Finely diced cucumber
- Finely diced green bell pepper
- Finely diced red onion
- A drizzle of extra virgin olive oil
- A few drops of sherry vinegar
- Toasted bread or croutons
Εκτέλεση
Cut the tomatoes, cucumber, bell pepper, and red onion into large chunks and place them in a large bowl. Add the garlic, bread, extra virgin olive oil, sherry vinegar, salt, and freshly ground black pepper.
Mix thoroughly so the bread absorbs the vegetables’ natural juices. Cover the bowl and refrigerate for 3–4 hours. This resting period is essential, allowing the vegetables to release their juices while the flavors meld together, resulting in a richer taste and a silky-smooth texture.
Meanwhile, prepare the garnish by finely dicing the tomato, cucumber, bell pepper, and red onion into small, evenly sized cubes. Toss them with a little extra virgin olive oil and a few drops of sherry vinegar, then refrigerate until ready to serve.
Transfer the marinated vegetable mixture to a high-powered blender, add the ice-cold water, and blend until completely smooth and homogeneous.
Pass the soup through a fine-mesh sieve, pressing gently with a ladle to remove the skins and seeds and achieve an exceptionally smooth, velvety texture.
Taste and adjust the seasoning with additional salt, freshly ground black pepper, or sherry vinegar if needed.
Serve the gazpacho thoroughly chilled, garnished with the marinated vegetables and accompanied by toasted bread or crispy croutons.
The quality of gazpacho depends almost entirely on the quality of the vegetables. Use ripe, fragrant tomatoes along with the freshest cucumbers and bell peppers available.
Red onion provides the right balance of sweetness and sharpness, giving the soup its characteristic depth of flavor.
In Andalusia, gazpacho is traditionally served ice cold, often in chilled bowls to keep it refreshingly cool until the very last spoonful.
