Gazpacho recipe

An Andalusian cold soup thickened with soaked stale bread and emulsified with a stream of olive oil, which turns it pale orange rather than tomato red.

3 hours and 35 minuteseasy9 ingredients

Ingredients

• 1000 g ripe tomatoes
• 100 g stale bread
• 100 ml extra virgin olive oil
• 1 green italian pepper
• 1 cucumber
• 1 clove garlic
• 2 tbsp sherry vinegar
• 150 ml water
• 1 tsp salt

How to make Gazpacho

1. Soak 100 g of stale country bread crumb in water for 15 minutes, then squeeze it lightly.
2. Roughly chop 1 kg of ripe tomatoes, 1 green italian pepper and half a peeled cucumber, and peel 1 garlic clove.
3. Put the vegetables, the bread and the garlic in a bowl with 1 teaspoon of salt and 2 tablespoons of sherry vinegar, and macerate in the fridge at least 1 hour.
4. Blend at full speed for 3 minutes, until nothing grainy is left.
5. With the blender still running, pour 100 ml of extra virgin olive oil in a thin steady stream; the soup must turn pale orange and creamy, and that emulsion is the whole point.
6. Loosen with up to 150 ml of cold water only if it is too thick, then adjust vinegar and salt.
7. Pass it through a fine sieve for the silky texture served in Andalusia.
8. Chill at least 2 hours and serve very cold, with a thread of olive oil on top.

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