Soups & creams
Andalusian gazpacho
Cold tomato and vegetable soup, refreshing and very light.
VegetarianVeganGluten-free
Ingredients
- 1 kg ripe tomatoes
- 1 Italian green pepper
- 1/2 cucumber, peeled
- 1 garlic clove
- 30 g day-old bread (optional)
- 60 g extra virgin olive oil
- 30 g sherry vinegar
- 200 g very cold water
- Salt to taste
Step-by-step
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- Put the garlic, pepper and cucumber in and chop 5 sec/speed 5.
- Add the quartered tomatoes and the bread and blend 30 sec/speed 7.
- Add the vinegar, salt and water and mix 20 sec/speed 5.
- With the machine running at speed 5, pour the oil slowly through the lid opening for 1 min to emulsify.
- Blend 2 min/speed 10 until very smooth.
- Strain if you prefer it smoother and refrigerate at least 2 hours.
- Serve very cold with a garnish of chopped vegetables.
Tips
- Use very ripe tomatoes for an intense colour and flavour.
- If you prefer it gluten-free, omit the bread or use gluten-free bread.
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