Spanish cuisine · Soups & Stews

Gazpacho

Ice-cold tomato and vegetable soup from Andalusia – the summer classic straight from the blender.

Ingredients · for 4 servings

• 1 kg ripe tomatoes
• 1 cucumber
• 1 green bell pepper
• 1 garlic clove
• 50 g day-old white bread
• 4 tbsp olive oil
• 2 tbsp sherry vinegar
• Salt

Instructions

1. Roughly dice the tomatoes, cucumber and green bell pepper; peel the garlic.
2. Soak the white bread in cold water for 10 min and squeeze lightly.
3. Blend everything with olive oil, sherry vinegar and salt for 2–3 min until very fine and creamy – the longer, the silkier.
4. Pass through a fine sieve so the gazpacho becomes glossy smooth.
5. Chill for at least 2 hrs (it must be really cold) and season with salt and vinegar.
6. Serve ice-cold in glasses or bowls, topped with fine vegetable cubes and a thread of olive oil if you like.