Chilled Spanish Tomato Soup — Andalusian Gazpacho
Andalusian chilled tomato soup blended with cucumber, green pepper, garlic, and stale bread, sharpened with sherry vinegar and olive oil, finished with diced vegetable garnish.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Core and roughly chop 1000g tomatoes. Peel and chop 240g cucumber, reserving 40g; seed and chop 160g capsicum, reserving 40g. Dice the 80g reserved vegetables for garnish. Tear 60g day-old bread, chop 10g parsley, mince 2 garlic cloves.
Bloom
Soak torn bread in a small bowl with 30ml sherry vinegar and 120ml cold water over low heat (ambient) for 5 minutes until fully softened and saturated through.
Build
Combine chopped tomato, cucumber, capsicum, garlic, soaked bread with liquid, 1 tsp salt, and 0.5 tsp pepper in a blender. Blend on high for 90 seconds until completely smooth with no fibrous flecks remaining.
Finish
With blender on medium speed, stream 60ml extra-virgin olive oil over 30 seconds until soup turns coral pink and slightly thickens. Chill covered 15 minutes until chilled through.
Plate
Pour chilled gazpacho into wide bowls, scatter diced vegetable garnish across the surface, finish with chopped parsley, and serve immediately.
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