Soup

Andalusian Gazpacho (Spain)

Name: Andalusian Gazpacho (Spain)
Total time: 20 min
Yield: serves 4
Ingredients: 6 Tomato; 1 Cucumber; 1 Bell pepper; 1/2 Onion; 1 gousse Garlic; 4 tbsp Olive oil; 2 tbsp Vinegar

Preparation time: 20 min
Servings: serves 4

Ingredients

serves 4

Tomato — to buy6
Cucumber — to buy1
Bell pepper — to buy1
Onion — to buy1/2
Garlic — to buy1 gousse
Olive oil — to buy4 tbsp
Vinegar — to buy2 tbsp

Preparation

Roughly cut the tomatoes, peeled cucumber, seeded bell pepper and onion: no need to be neat, it will all be blended.
Blend all the vegetables with the garlic, olive oil and vinegar until perfectly smooth, blending for a good 2-3 minutes to properly emulsify the oil into the mixture.
Pass through a fine sieve, pressing well with the back of a ladle, for a perfectly smooth texture with no bits or tomato skin.
Taste and adjust the salt, vinegar and oil to your liking: the balance should be fresh and slightly tangy, never bland.
If the gazpacho seems too thick, thin it with a little very cold water until you reach the texture you want.
Refrigerate for at least 2 hours before serving, well chilled, with a drizzle of olive oil and a few diced raw vegetables on top if you want some crunch.