Ingredients
- 1kg Roma tomato (800g Tinned Tomatoes*)
- 1 green pepper
- 1 red bell pepper
- 1 Cucumber
- 2 Garlic cloves
- 4 tablespoons Extra virgin olive oil
- 1 slice (50g) stale bread
- 1 cup (250ml) water
- Salt and black pepper to taste
- 2 tablespoons Sherry vinegar
Method
- To make this traditional gazpacho recipe, the first thing you’ll have to do is to wash and chop the vegetables listed. I always recommend peeling them, but if you want to you can skip this and later run your chilled soup through a fine strainer to remove any seed and vegetable skin left.
- Cut the stale bread into pieces. Pour the bread, vegetables, water, olive oil, vinegar, and seasoning in a blender or food processor and blend it until you get the desired consistency.
- If you want your gazpacho thicker then add one more slice of bread, if you want it runnier add a little bit of water.
- Once it reaches the desired consistency you can run it through a fine strainer, this way any remaining skin or seeds will be easily removed.
- This is a cold Spanish soup, so as you probably guessed, you need to chill it before eating it. You can take it to the fridge and cool it for an hour and a half, or ideally two hours. If you don’t have that much time, put it in the freezer for 30 minutes.
*If using tinned tomatoes, it may be a little acidic. A spoon of sugar will cure this.
Source: https://visitsouthernspain.com/andalusian-gazpacho-recipe/