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 vegetables and soak the bread in water.
2. Blend everything with the olive oil, vinegar and salt until very smooth.
3. Pass through a sieve and chill for at least 2 hours.
4. Serve ice-cold in glasses or bowls, sprinkled with diced vegetables if you like.