Entree: Spain – Andalusia – Gazpacho andaluz (Andalusian Cold Tomato Soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) ripe tomatoes, coarsely chopped (Roma or vine-ripe)
- 1 medium cucumber, peeled, seeded and chopped, about 6 oz (170 g)
- 1 small green bell pepper, seeded and chopped, about 4 oz (115 g)
- 1/2 small red onion or 1 small shallot, chopped, about 2 oz (60 g)
- 1 clove garlic, crushed
- 2 slices day-old country bread, crusts removed, soaked and squeezed, about 2 oz (60 g)
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) sherry vinegar (or red wine vinegar)
- 1/2 cup (120 ml) cold water, plus more to adjust consistency
- 1 tsp (5 g) fine sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- Chopped cucumber and bell pepper or croutons, for garnish (optional)

Instructions

1. Soak the bread: soak the day-old bread in 1/4 cup (60 ml) cold water until softened, then squeeze out excess water and set the bread aside.
2. Blend base ingredients: in a blender combine the chopped tomatoes, cucumber, green pepper, red onion (or shallot), crushed garlic, and the squeezed bread; puree until smooth.
3. Emulsify and season: with the blender running, slowly pour in the extra-virgin olive oil and sherry vinegar to emulsify. Add 1/2 cup (120 ml) cold water, salt, and pepper; blend to a silky, slightly thick soup. Adjust texture with additional cold water if needed.
4. Chill and refine: pass the gazpacho through a fine sieve if a smoother texture is desired, then chill in the refrigerator for at least 2 hours to allow flavors to meld; taste and adjust seasoning before serving.
5. Serve cold: ladle into chilled bowls or glasses and garnish with finely chopped cucumber, bell pepper, or croutons; drizzle a little olive oil on top if desired.