Gazpacho Andaluz
Gazpacho Anadaluz is the perfect summertime soup from Spain. It’s raw, refreshing and the perfect use for the ripe tomatoes filling the farmers markets this time of year.
Servings 8
Ingredients
- 3 slices Crusty Bread With The Crust Cut Off
- 1 pound Tomatoes Skinned, Seeded And Chopped
- 1 Cucumber Peeled And Diced
- 1 Green Bell Pepper Stem And Seeds Removed, Diced
- 3 cloves Garlic peeled And Diced
- ½ cups Olive Oil
- Salt To Taste
- 2 Tablespoons Sherry Vinegar
Instructions
- Cut the bread into cubes, put it into a bowl and pour water over the top, just enough to cover it. Leave it to soak for 30 minutes.
- Put the tomatoes, cucumber, bell pepper and garlic in a blender, then add the bread with the water that covered it, and finally the oil.
- Purée the whole mixture.
- Add enough water to reach the desired consistency and pulse to combine.
- Pass the mixture into a bowl through a fine sieve and season with salt and vinegar.
- Place the gazpacho in the refrigerator for at least 1 hour.
- Drizzle with olive oil and serve with garnishments.
- ¡Que aproveche!