Gazpacho
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Learn how to make the famous Spanish gazpacho recipe: a easy, healthy and vegan cold soup with tomato cream, cucumber and a delicate garlic scent
30 March, 2012
ingredients
Tomatoes
600 g, ripe, Perino variety
Cucumber
1
Green bell pepper
1
Red bell peppers
½
Garlic
1 clove
Onion
1 red
Bread
100 g, stale, without the crusts
Extra virgin olive oil
50 ml
White vinegar
120 ml, not too strong
Salt
To taste
Black pepper
To taste
Preparation
- In a covered bowl, soak the bread in enough water and half a glass of white vinegar.
- While the stale bread softens, peel the tomatoes and eliminate the more watery parts.
- Chop the tomatoes and dice the cucumber and bell peppers.
- Mince the garlic and onion.
- Put all the ingredients into a blender and mix until you have a dense, smooth consistency.
- Squeeze the liquid from the bread and add to the mixture, along with the salt and pepper and another drop of vinegar.
- Let the soup rest in the refrigerator and serve very cold, accompanied, if desired, with fresh, diced vegetables and pan-fried toasted bread.
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