Andalusian Gazpacho

Name: Andalusian Gazpacho
Total time: 20 min
Yield: 4 servings
Ingredients: 1 kg ripe tomatoes; 300 g cucumber; 1 piece green bell pepper; 1 clove garlic; 50 g day-old white bread, crusts removed; 60 ml extra virgin olive oil; 30 ml sherry vinegar; 100 ml cold water; 1 pinch salt

Spain's answer to a heatwave: ripe tomatoes, cucumber and green pepper blended raw into a silky, ice-cold soup. There's nothing to cook — just a blender and a little chilling time..

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Cook time

20 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

225 kcal

Calories

4 g

Protein

14 g

Fat

21 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.00 · ~€1.00/serving

Instructions

1
Tear the bread into chunks, pour the cold water over it and let it soak for 10 minutes.
2
Roughly chop the tomatoes, peel and chop the cucumber, deseed and chop the pepper, and peel the garlic. Add everything to a blender together with the soaked bread.
3
Blend on high for 2–3 minutes until completely smooth. With the motor running, stream in the olive oil, then season with the sherry vinegar and salt.
4
For an extra-silky texture, pass the soup through a fine sieve. Cover and chill for at least 2 hours.
5
Serve ice-cold in bowls, finished with a drizzle of olive oil and, if you like, a scattering of finely diced cucumber and pepper.