Andalusian gazpacho without bread
by Tavolino
A refreshing and healthy Andalusian gazpacho, prepared without bread for better preservation and a light texture. Ideal as a cold starter on hot days.
Ingredients
- ripe red tomatoes 1 kilogram
- green bell pepper 1
- garlic cloves 2
- small cucumber 1
- onion 1
- wine vinegar 4 tablespoons
- salt 1 teaspoon
- olive oil 50 milliliters
- red bell pepper 1 piece (optional)
- cold water 1 glass
Preparation
- 1
Wash 1 kg of ripe red tomatoes, 1 green bell pepper, 1 red bell pepper, and 1 small cucumber under cold water.
- 2
Chop the tomatoes, peppers, and cucumber. Peel 2 garlic cloves and 1 onion, and chop them as well.
- 3
Place all the chopped vegetables in the jar of a blender or food processor.
- 4
Add 4 tablespoons of extra virgin olive oil and 1 teaspoon of wine vinegar to the mixture.
- 5
Add salt to taste to the vegetable mixture.
- 6
Blend all the ingredients at maximum speed until you get a fine, homogeneous texture.
- 7
Incorporate 1 glass of cold water to adjust the density of the soup to your liking.
- 8
Blend again for 1 minute to emulsify the gazpacho well.
- 9
Pass the gazpacho through a fine-mesh strainer if you prefer a finer, velvety texture.
- 10
Place the gazpacho in the refrigerator for 60 minutes so it chills and the flavors meld.
- 11
Serve the gazpacho well-chilled in individual bowls or glasses.