Andalusian Gazpacho

⏱ 20 min · 🍽 4 Servings · 🧂 9 Ingredients

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

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.
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Andalusian Gazpacho
📖 Culinse
vegansoupsummereasy

Andalusian Gazpacho

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..

⏱

Cook time

20 min

🍽

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

225 kcal

Calories

4 g

Protein

14 g

Fat

21 g

Carbs

Ingredients

For 4 servings

Instructions

  1. 1

    Tear the bread into chunks, pour the cold water over it and let it soak for 10 minutes.

  2. 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. 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. 4

    For an extra-silky texture, pass the soup through a fine sieve. Cover and chill for at least 2 hours.

  5. 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.

Andalusian Gazpacho Recipe | Culinse