Andalusian Gazpacho
Prep time: 20 minServes: 6
Pairs with
Gazpacho's fresh tomato flavour and sherry vinegar enjoy dry Manzanilla sherry, a Provençal rosé or a light white.
Ingredients
- 1 kg ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 green pepper, chopped
- 2 garlic cloves
- 100 ml extra virgin olive oil
- 2 tbsp sherry vinegar
- 100 g stale white bread, soaked
- Salt
- Garnish: diced cucumber, pepper, croutons, olive oil
Method
- 1Blend all ingredients to a smooth soup. Strain for silky texture (optional). Season with salt and vinegar. Chill for at least 2 hours.
- 2Serve ice-cold in chilled bowls with garnishes.